Lemon and Thyme Seared Black Bass

  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 2 servings
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2 (6-ounce) portions black bass, skin-on

1 tablespoon kosher salt

1 tablespoon freshly cracked black pepper

2 tablespoons grapeseed oil

2 sprigs fresh thyme

1 tablespoon butter

1 lemon, juiced


Season the fish with salt and pepper.

In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan.

Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve.

Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.

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