Grilled Sea Bass with Pea and Lemon Butter Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about a simple grilled fish that makes you feel like you're dining at a fancy restaurant, except you're doing it right at home in under an hour. This sea bass dish has become one of my go to weeknight dinners because it's genuinely easy to pull together and tastes absolutely restaurant worthy. The fresh peas in the silky lemon butter sauce aren't just delicious, they're packed with fiber and plant based protein that keeps you satisfied. Best of all, with just 25 minutes of cooking time, you can have an elegant, healthy meal on the table faster than most takeout arrives at your door.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 473 mlfresh peas(frozen or freshly shelled)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 237 mlvegetable broth
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh mint leaves(chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Bring a pot of salted water to a boil and cook the fresh peas for 3-4 minutes until tender. Drain well and set aside, reserving 1/2 cup of the cooking water.
Tip: Don't overcook the peas as they should retain a bright green color.
- 2
In a food processor, blend the cooked peas with 2 tablespoons of butter, 1 tablespoon of lemon juice, and 1 minced garlic clove until smooth. Season with salt and pepper to taste, then transfer to a warm bowl.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: If using a cast iron grill pan, heat it on the stovetop for 3-4 minutes until very hot.
- 4
Pat the sea bass fillets dry with paper towels and brush both sides with olive oil. Season generously with sea salt and black pepper.
- 5
Place the sea bass skin-side down on the grill and cook for 5-6 minutes without moving. The skin should become crispy and release naturally from the grate.
Tip: Resist the urge to flip too early; let the skin crisp up for the best texture.
- 6
Carefully flip the fillets and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
- 7
While the fish cooks, prepare the lemon butter sauce by melting the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
- 8
Deglaze the pan with the remaining lemon juice and vegetable broth, scraping up any browned bits. Simmer for 2 minutes, then remove from heat and stir in the lemon zest and fresh mint.
- 9
Transfer the grilled sea bass to serving plates and spoon the pea purée to one side of each fillet. Drizzle the warm lemon butter sauce over and around the fish.
- 10
Garnish with additional fresh mint leaves and a light dusting of lemon zest if desired. Serve immediately while the fish is still warm.
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