Gordon Ramsay Pan Seared Sea Bass Recipe

This crispy, tender gordon ramsay pan seared sea bass recipe is made with fresh fillets and foaming butter, and ready in 15 minutes. The skin crackles beautifully in the hot pan while the flesh stays incredibly flaky and moist underneath. I love how this simple searing technique completely transforms a basic piece of fish.

What I Learned Making This

Getting that restaurant-quality crispy skin used to feel impossible for me. I quickly learned that scoring the skin and pressing the fillet flat in the hot oil stops it from curling up.

The other secret is patience with the heat. Leaving the fish skin-side down for most of the cooking time gives you that perfect golden crust without overcooking the delicate flesh.

Gordon Ramsay Pan Seared Sea Bass Recipe Ingredients

• 2 sea bass fillets (about 150g each), skin on
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 lemon, juiced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 sprig fresh thyme

How To Make Gordon Ramsay Pan Seared Sea Bass Recipe

1. Score The Skin: Pat the fish completely dry with paper towels and score the skin 3 to 4 times diagonally with a sharp knife.
2. Season The Fish: Season both sides generously with sea salt and freshly cracked black pepper just before cooking.
3. Sear The Skin: Heat olive oil in a frying pan over medium-high heat until shimmering, then add the fish skin-side down.
4. Press And Cook: Press down gently on the fillets with a spatula for 10 seconds to prevent curling, then cook for 3 to 4 minutes until the skin is crispy.
5. Baste And Finish: Add butter and thyme to the pan, flip the fish, baste with the foaming butter, and cook for 1 more minute before finishing with lemon juice.

Recipe Tips

• Dry the skin: Moisture is the enemy of crispy skin, so always pat your fillets as dry as possible before seasoning.
• Do not move the fish: Let the fish release naturally from the pan to avoid tearing the delicate skin.
• Watch the heat: If the butter starts burning when you add it, lower the heat slightly while you baste the fillets.

What To Serve With Pan Seared Sea Bass

Serve this crispy pan seared sea bass with crushed new potatoes and steamed asparagus. A light side salad dressed in a sharp vinaigrette also cuts through the rich butter sauce perfectly.

How To Store

Store any leftover fish in an airtight container in the fridge for up to 2 days. It is best not to freeze cooked sea bass, as the texture can become mushy. Reheat gently in a warm oven, though the skin will not stay crispy.

FAQs

Why did my fish curl up in the pan?
Fish skin shrinks rapidly when it hits a hot pan. Scoring the skin and pressing the fillet down initially prevents this.

Can I use another type of fish?
Yes, this technique works wonderfully for salmon, snapper, or sea bream fillets with the skin left on.

How do I know the fish is cooked?
The flesh will turn completely opaque and flake apart easily when gently pressed with a fork.

Nutrition

• Calories: 350 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 600mg
• Total Carbohydrate: 1g
• Protein: 30g

Try More Recipes:

• Gordon Ramsay Cauliflower Steak Recipe
• Gordon Ramsay Irish Lamb Stew Recipe
• Gordon Ramsay Pan Seared Halibut Recipe

gordon ramsay pan seared sea bass recipe

Recipe by Sophie Lane

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This gordon ramsay pan seared sea bass recipe yields a crispy, tender fillet using fresh fish, butter, and lemon in just 15 minutes. It is a foolproof technique that creates an elegant dinner perfect for a quick yet special weeknight meal.

Ingredients

• 2 sea bass fillets (about 150g each), skin on

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1/2 lemon, juiced

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1 sprig fresh thyme

Directions

• 1. Score The Skin: Pat the fish completely dry with paper towels and score the skin 3 to 4 times diagonally with a sharp knife.
• 2. Season The Fish: Season both sides generously with sea salt and freshly cracked black pepper just before cooking.
• 3. Sear The Skin: Heat olive oil in a frying pan over medium-high heat until shimmering, then add the fish skin-side down.
• 4. Press And Cook: Press down gently on the fillets with a spatula for 10 seconds to prevent curling, then cook for 3 to 4 minutes until the skin is crispy.
• 5. Baste And Finish: Add butter and thyme to the pan, flip the fish, baste with the foaming butter, and cook for 1 more minute before finishing with lemon juice.