Pan-Seared Sea Bass with Lemon Butter Sauce
Why This Is Strictly Keto
Sea bass is a rich, buttery white fish with virtually no carbohydrate, and the sauce is nothing but butter, garlic, lemon juice and parsley. No breading or flour dredge is used — a hot pan and dry fillets give the golden crust on their own.
Ingredients
- 4 sea bass fillets (6 ounces each), skin-on or skinless
- Salt and freshly ground black pepper, to taste
- 2 tablespoons avocado oil or olive oil
- 4 tablespoons butter, divided
- 3 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
Dry and season: Pat the fillets very dry with paper towels and season both sides generously with salt and pepper.
Sear the first side: Heat the oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook undisturbed for 4–5 minutes, until deep golden and they release easily.
Flip and finish: Turn the fillets, add 2 tablespoons of the butter, and cook for another 2–3 minutes, spooning the melted butter over the fish, until opaque and flaking. Transfer to plates.
Make the sauce: In the same pan over medium-low heat, melt the remaining butter and cook the garlic for 30 seconds. Stir in the lemon juice and parsley and simmer for 1 minute.
Serve: Spoon the lemon butter sauce over the fillets and serve with lemon wedges.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~340 kcal | 21g | 35g | 1g |
Tips
- A dry fillet and a properly hot pan are the two keys to a crisp, golden crust — don’t move the fish until it releases on its own.
- Check for doneness at 135–140°F (57–60°C) at the thickest part; it keeps cooking as it rests.
- Serve with roasted broccolini or a simple green salad to keep the meal low carb.
