Bass With Lemon Herb Butter

Sauteed bass with lemon herb butter recipe

The Spruce Eats / Ulyana Verbytska

  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
398 Calories
20g Fat
23g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 398
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 55%
Cholesterol 112mg 37%
Sodium 751mg 33%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Protein 30g
Calcium 232mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple lemon herd butter really enhances pan-fried or sautéd fish. Just top the hot fillet with a pat of compound butter and let it form its own sauce as it melts.

Ingredients

  • 4 (4-ounce) black bass fillets
  • 1 cup milk
  • 1/4 cup flour
  • Kosher salt (to taste)
  • Ground white pepper (to taste)
  • 4 tablespoons clarified butter (or 3/4 stick unsalted butter)
  • 4 tablespoons of lemon herb butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sauteed bass with lemon herb butter
    The Spruce Eats / Ulyana Verbytska
  2. Soak the fillets in milk for a few minutes, then remove and fully drain them. If they're too wet when you dredge them in the next step, they may become too cake-y.​

    Soak the fillets in milk
    The Spruce Eats / Ulyana Verbytska
  3. Spread the flour in a shallow glass baking dish and mix in the salt and pepper.

    Spread flour
    The Spruce Eats / Ulyana Verbytska
  4. In a nonstick sauté pan, heat a tablespoon of clarified butter over a medium-high heat.​

    Heat clarified butter
    The Spruce Eats / Ulyana Verbytska
  5. Dredge the fillets in the flour, tapping them gently to knock off any excess flour.​

    Dredge fillets in flour
    The Spruce Eats / Ulyana Verbytska
  6. Place the fillets in the hot pan, with the flesh side down.​ Sauté for a minute or two or until browned. Then gently turn them with a fish spatula, making sure not to break the fillets.​ Brown this other side - about 1 to 2 minutes.

    Place fillets in pan
    The Spruce Eats / Ulyana Verbytska
  7. Transfer from the pan to a hot plate, two fillets per portion. Top each portion with a slice of herb butter (or try one of the other compound butter recipes shown below) and serve right away.

    Transfer from pan to hot plate
    The Spruce Eats / Ulyana Verbytska
  8. Enjoy!

    Serve
    The Spruce Eats / Ulyana Verbytska

Recipe Variations

  • This recipe uses black sea bass, but you can substitute striped bass, or any lean fish, such as snapper, tilapia or sole.
  • If you want to try a different compound butter, anchovy butter, shallot butter, and garlic butter are also great alternatives.