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4.8 from 12 votes

Pan-Fried Bass with Lemon Garlic Herb Sauce

Pan-fried bass with lemon garlic herb sauce is a magnificently tasty dinner, that's ready in a snap. Garlic, lemon, thyme, oregano, and white wine make a lush, yet still fresh, sauce that will complement anything you serve with it.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 336 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 pounds bass fillets*
  • 1 to 2 tablespoons store-bought or homemade Creole seasoning
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt plus more if needed
  • 1/2 teaspoon freshly ground black pepper plus more if needed
  • 3 tablespoons (1 1/2 oz) unsalted butter divided
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup low sodium canned chicken broth or homemade chicken stock
  • Juice of 1 lemon (about 1/4 cup)
  • Lemon wedges for serving

Instructions

    Cup of Yum
  1. Pat fish dry with a paper towel and sprinkle Creole seasoning on both sides.
  2. In a shallow dish, mix together flour, salt, and pepper. Dredge each piece of fish in the flour mixture, coating the entire surface then shaking off any excess.
  3. In a large skillet, preferably non-stick, over medium-high heat, melt 1 tablespoon of butter and add the oil.
  4. Cook fish in the skillet until golden brown and fully cooked, about 3 minutes per side. (Don't move the fish too much, especially if you are using a pan that isn’t non-stick, otherwise, the fish may stick to the bottom and not get browned as nicely as it should.) Move the fish from the skillet to a plate.
  5. Turn down heat to low. Add white wine to the skillet to deglaze, stir up any browned bits. Continue cooking until almost all of the wine has evaporated, 1 to 2 minutes.
  6. Add 1 more tablespoon of butter to the skillet. Once melted, add garlic and fresh herbs to the skillet and sauté until fragrant, about 30 seconds.
  7. Pour in the stock and bring to a simmer. Turn off heat and stir in remaining butter and lemon juice. Taste and adjust seasoning if necessary. Divvy fish among plates and drizzle the sauce over.

Notes

  • One of the most popular fish eaten, bass is loved for its meatiness and flaky white meat. Besides that, it's pretty easy to find and affordable. Halibut and cod are great subs though, in case you need one. 
  • This is a small detail but an important one if you're planning to share dinner with someone. Starting with your fillet skin-side down will ensure that you have a nicer presentation, making you look like the super proficient home cook that you are. If you're not using a non-stick pan, don't force the fillet before it's ready to flip either. 

Nutrition Information

Serving 1serving Calories 336kcal (17%) Carbohydrates 10g (3%) Protein 32g (64%) Fat 17g (26%) Saturated Fat 7g (35%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 161mg (54%) Sodium 745mg (31%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 336

% Daily Value*

Serving 1serving
Calories 336kcal 17%
Carbohydrates 10g 3%
Protein 32g 64%
Fat 17g 26%
Saturated Fat 7g 35%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 161mg 54%
Sodium 745mg 31%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.