Bass With Lemon Herb Butter

Sauted bass with lemon herb butter
Juanmonino / Getty Images
  • 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
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.

This recipe uses black sea bass, but you can substitute striped bass, or any lean fish, such as snapper, tilapia or sole.


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

Steps to Make It

  1. Gather the ingredients.

  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.​

  3. Spread the flour in a shallow glass baking dish.​

  4. In a nonstick sauté pan, heat a tablespoon of clarified butter over a medium-high heat.​

  5. Dredge the fillets in the flour, tapping them gently to knock off any excess flour.​

  6. Place the fillets in the hot pan, with the flesh side down.​

  7. Sauté for a minute or two or until browned.

  8. Then gently turn them with a fish spatula, making sure not to break the fillets.​ Brown this other side - about 1 to 2 minutes.

  9. 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.

  10. Enjoy!

Compound Butter Recipes