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Grilled Sea Bass with Herb Butter Recipe
Ben Carraoli

Grilled Sea Bass with Herb Butter Recipe

I still remember the first time I made this grilled sea bass with herb butter—it instantly felt like a restaurant-quality dish right at home. The crispy skin, tender flakes, and melted herb butter created an unforgettable flavor.
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Total Time 25 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 sea bass fillets skin-on, about 6 oz each
  • 2 tbsp grapeseed oil or avocado oil
  • sea salt to taste
  • freshly cracked black pepper to taste
  • 1/2 cup unsalted butter softened
  • 2 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon zest
  • 1/2 tbsp lemon juice
  • a pinch of sea salt

Method
 

  1. Start by heating your grill to medium-high heat. Make sure the surface is clean and lightly oiled to prevent sticking. A properly heated grill helps create a crispy crust quickly.
  2. In a bowl, mix softened butter with garlic, parsley, dill, lemon zest, lemon juice, and salt. Stir until everything is well combined and smooth. Set aside so it stays soft and ready to melt.
  3. Pat the fish completely dry using paper towels to remove moisture. Score the skin lightly to prevent curling during cooking. Season both sides generously with salt and pepper.
  4. Place the fillets skin-side down on the hot grill and press gently for even contact. Let it cook undisturbed for 3–4 minutes until the skin becomes crispy. Flip carefully and cook for another 2–3 minutes.
  5. Remove the fish once it’s flaky and cooked through. Immediately top with a spoonful of herb butter so it melts beautifully. Serve with lemon wedges for a fresh finish.

Notes

  • I always pat the fish completely dry to get that perfect crispy skin
  • I avoid flipping too early; waiting helps the fish release naturally
  • I prefer cooking on medium-high heat instead of extreme heat
  • I sometimes add extra lemon zest for a brighter flavor
  • I let the fish rest for a minute before serving for juicier bites.