Lucy M. Sea bass with lemon butter sauce is an elegant dish that brings fine dining to your home kitchen with minimal effort. This sophisticated recipe features a whole sea bass gently steamed in foil with aromatic tarragon and lemon, then served with a silky, luxurious lemon butter sauce enriched with egg yolk. With straightforward techniques and quality ingredients, this impressive dish comes together in under 45 minutes, delivering restaurant-quality results that feel far more complicated than they actually are.
Why You’ll Love this Sea Bass with Lemon Butter Sauce
If you’re looking for a dish that feels fancy but doesn’t require you to sell a kidney to afford it, this lemon butter sea bass is your answer. I love how the delicate fish pairs with that silky, tangy sauce without overshadowing the natural flavor.
You get restaurant-quality results in your own kitchen, which honestly feels like cheating in the best way possible. The lemon butter coating is what gets me though—bright, rich, and elegant without being pretentious. Plus, it’s surprisingly forgiving to prepare.
Whether you’re impressing someone special or just treating yourself to something better than usual, this dish delivers on every front. It’s comfort food that actually feels sophisticated.
Balance delicate fish dinners with Mary Berry’s Eggplant Parmigiana when you want something more robust. The crispy eggplant, tangy sauce, and melted mozzarella make it satisfying enough to stand on its own.
What Ingredients are in Sea Bass with Lemon Butter Sauce?
This elegant dish requires simple, high-quality ingredients that work together to create a restaurant-worthy meal. The star of the show is fresh sea bass, which provides a delicate, mild flavor that pairs beautifully with bright citrus and rich butter.
The lemon butter sauce is built on a foundation of classic French cooking techniques, combining cream, butter, and egg yolk to create a silky emulsion that coats the fish without overwhelming its subtle taste. Each ingredient plays a specific role in developing the layered flavors and luxurious texture that make this dish feel special.
Ingredients:
- Sunflower oil for greasing
- 2¼ lb (1.1 kg) sea bass, cleaned and filleted
- 4 tarragon sprigs
- 1 sliced lemon
- Salt and black pepper
- 2 tbsp dry white wine
- ¾ cup half-and-half
- Juice of ½ lemon
- 3 tbsp melted butter
- 1 large egg yolk
- 1 tsp all-purpose flour
- White pepper
- 1 tsp chopped fresh tarragon
The quality of your ingredients will directly impact the final result. Use fresh sea bass from a reputable fishmonger, as frozen fish may release excess moisture during cooking. Fresh tarragon makes a noticeable difference compared to dried varieties, contributing a subtle anise-like flavor that complements the lemon beautifully.
Room temperature egg yolks will emulsify more smoothly into the sauce, reducing the risk of curdling. If half-and-half is unavailable, heavy cream can be substituted for a richer sauce.
How to Make this Sea Bass with Lemon Butter Sauce
- Begin by preheating your oven to 400°F (200°C). Tear off a large piece of aluminum foil and lay it on a baking sheet, then lightly brush the center with oil. Place the whole sea bass on the prepared foil and tuck 3 sprigs of tarragon along with all but 1–2 slices of lemon into the fish’s cavity. Season the inside generously with salt and black pepper.
- Season the outer surface of the fish as well, then carefully lift up the sides of the foil to create walls around the fish. Drizzle the wine over the top of the sea bass, allowing it to pool around the fish. Bring the edges of the foil together and seal them to form a loose but secure package, leaving a little room inside for steam to circulate. Transfer to the oven and bake for approximately 30 minutes, or until the fish flesh turns opaque and flakes easily when gently tested.
- While the fish is baking, prepare the lemon butter sauce: in a saucepan, whisk together the half-and-half, lemon juice, butter, egg yolk, and flour until everything is well combined and smooth. Place the pan over very gentle heat and stir constantly, being careful not to let it boil, until the mixture thickens enough to coat the back of a wooden spoon. Season with salt and white pepper to taste, then fold in the chopped tarragon. Keep the sauce warm over the lowest heat, stirring occasionally.
- When the fish is cooked through, carefully unwrap it from the foil and transfer the sea bass to a warmed serving platter. Pour any accumulated cooking juices from the foil packet over the fish for extra flavor and moisture. Arrange the reserved lemon slices and remaining tarragon sprig on top as an attractive garnish, and bring to the table immediately while still hot. Serve the warm lemon butter sauce on the side in a separate pitcher or bowl for guests to help themselves.
Sea Bass with Lemon Butter Sauce
Ingredients
Method
- Begin by preheating your oven to 400°F (200°C). Tear off a large piece of aluminum foil and lay it on a baking sheet, then lightly brush the center with oil. Place the whole sea bass on the prepared foil and tuck 3 sprigs of tarragon along with all but 1–2 slices of lemon into the fish’s cavity. Season the inside generously with salt and black pepper.
- Season the outer surface of the fish as well, then carefully lift up the sides of the foil to create walls around the fish. Drizzle the wine over the top of the sea bass, allowing it to pool around the fish. Bring the edges of the foil together and seal them to form a loose but secure package, leaving a little room inside for steam to circulate. Transfer to the oven and bake for approximately 30 minutes, or until the fish flesh turns opaque and flakes easily when gently tested.
- While the fish is baking, prepare the lemon butter sauce: in a saucepan, whisk together the half-and-half, lemon juice, butter, egg yolk, and flour until everything is well combined and smooth. Place the pan over very gentle heat and stir constantly, being careful not to let it boil, until the mixture thickens enough to coat the back of a wooden spoon. Season with salt and white pepper to taste, then fold in the chopped tarragon. Keep the sauce warm over the lowest heat, stirring occasionally.
- When the fish is cooked through, carefully unwrap it from the foil and transfer the sea bass to a warmed serving platter. Pour any accumulated cooking juices from the foil packet over the fish for extra flavor and moisture. Arrange the reserved lemon slices and remaining tarragon sprig on top as an attractive garnish, and bring to the table immediately while still hot. Serve the warm lemon butter sauce on the side in a separate pitcher or bowl for guests to help themselves.
Notes
What’s the Best Sauce to Have with Sea Bass?
Lemon butter sauce is the quintessential pairing for sea bass, enhancing its delicate flavor without overwhelming it. Hollandaise, beurre blanc, and tarragon cream also work beautifully, adding richness and aromatic complexity. These classic French sauces respect sea bass’s premium quality while creating elegant, luxurious results. Light, acidic sauces complement sea bass perfectly. Citrus-based options like lemon or lime bring brightness that cuts through richness. Herb-infused butters, particularly tarragon and dill, enhance the fish’s subtle sweetness. Simple pan reductions with white wine create sophisticated sauces without overwhelming the delicate flesh.What’s the Best Sauce to Have with Sea Bass?
Lemon butter sauce is the quintessential pairing for sea bass, enhancing its delicate flavor without overwhelming it. Hollandaise, beurre blanc, and tarragon cream also work beautifully, adding richness and aromatic complexity. These classic French sauces respect sea bass’s premium quality while creating elegant, luxurious results.
Light, acidic sauces complement sea bass perfectly. Citrus-based options like lemon or lime bring brightness that cuts through richness. Herb-infused butters, particularly tarragon and dill, enhance the fish’s subtle sweetness. Simple pan reductions with white wine create sophisticated sauces without overwhelming the delicate flesh.
Sea Bass with Lemon Butter Sauce Substitutions and Variations
While the recipe I’ve just walked you through makes a stunning dish, you’ve got plenty of room to play around with the ingredients and make it work for your kitchen, your pantry, and what you’re actually in the mood for. If tarragon isn’t your thing, I’d swap it for dill or chives—both play beautifully with fish.
Can’t find sea bass? Halibut or cod’ll do the job just fine. For the sauce, you could trade half-and-half for heavy cream if you want something richer, or use white wine instead if you’re skipping dairy altogether. Even swapping regular lemon for lime gives you a totally different vibe. The beauty here is flexibility—adapt this dish to what you’ve got available.
What to Serve with Sea Bass with Lemon Butter Sauce
Pairing sides with this delicate fish is where you get to really round out your dinner plate, and honestly, you’ve got way more options than you might think. I’d lean toward something light that won’t compete with that rich lemon butter sauce.
Roasted asparagus works beautifully, bringing a slight earthiness without stealing the spotlight. Creamy mashed potatoes or buttery rice pilaf? Both cushion that sauce nicely on your plate. Fresh green beans with garlic make another solid choice if you want something crisp.
A simple arugula salad with olive oil and lemon cuts through the richness perfectly, keeping things balanced. Skip heavy sides—this fish deserves to shine, not get buried under potatoes the size of baseballs.
Final Thoughts
You’ve got all the pieces now to nail this dish, and honestly, it’s simpler than you’d think for something that tastes so impressive. The lemon butter sauce is where the magic happens—that creamy, tangy coating transforms basic fish into restaurant-quality elegance. Don’t stress about the egg yolk; just temper it slowly with warm sauce, and you’ll avoid scrambled bits. I’d say the biggest win here is how forgiving sea bass actually is. Overcooked it slightly? Still tender. Sauce breaks a little? Nobody notices once they taste that buttery lemon perfection. Serve it fresh, serve it hot, and watch people’s faces light up. That’s the real payoff right there.
