Name: Grilled Sea Bass with Herb Butter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 4 fillets sea bass (about 5–6 ounces each), skin-on if possible; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 4 tablespoons unsalted butter, softened; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 teaspoon fresh thyme leaves, chopped; 1 clove garlic, minced; 1 teaspoon lemon zest, finely grated; 1 tablespoon fresh lemon juice; 1/4 teaspoon kosher salt; 4 wedges lemon; extra chopped herbs for garnish

Grilled Sea Bass with Herb Butter tastes rich, buttery, and bright, with crispy edges and a juicy center that feels like a restaurant meal at home. It works well for busy weeknights or at-home date nights, and you can finish everything in about 30 minutes. I first made this on a tiny apartment balcony grill, and my neighbors still talk about the smell.

Why You Should Try This Grilled Sea Bass with Herb Butter

Sea bass has a mild, slightly sweet flavor that pairs perfectly with garlicky herb butter and a bit of char from the grill. The fish stays tender and flaky, while the butter melts over the top and soaks into every bite.

This recipe fits beginners and experienced home cooks, because the steps stay simple and forgiving. You season, grill, and spoon on herb butter, and it tastes like you spent way more time on it than you actually did.

“This Grilled Sea Bass with Herb Butter tastes like a fancy coastal restaurant meal, but I pulled it off in my backyard in under 30 minutes ★★★★★”

Ingredients You’ll Need

Sea bass

4 sea bass fillets, about 5 to 6 ounces each, skin on
- Skin helps keep the fish moist and holds it together on the grill.
- Chilean sea bass tastes amazing but costs more, so you can use European sea bass (branzino) or black sea bass instead.
1 to 2 tablespoons neutral oil (avocado, grapeseed, or canola)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika or sweet paprika
½ teaspoon garlic powder

Herb butter

6 tablespoons unsalted butter, softened to room temperature
- I like a good quality European-style butter, but any real butter works.
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 large garlic clove, very finely minced or grated
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt, or to taste
⅛ teaspoon black pepper

You can swap herbs based on what you have. Basil, tarragon, or cilantro all taste great in herb butter for grilled fish.

Optional finishing touches

Extra lemon wedges for serving
Flaky sea salt for sprinkling on top
Extra chopped herbs for garnish

Pantry shortcuts and substitutions

Use dried herbs if needed: use 1 teaspoon dried parsley, ½ teaspoon dried dill, and ½ teaspoon dried thyme. Rehydrate them in the melted butter on low heat for a minute.
Use garlic powder instead of fresh garlic in the butter if you want a milder flavor. Start with ¼ teaspoon.
Use ghee instead of butter if you want a higher smoke point and a slightly nutty flavor.

Equipment list

Outdoor grill (gas or charcoal) or a stovetop grill pan
Fish spatula or thin metal spatula
Small bowl for herb butter
Paper towels for drying the fish
Tongs and an oil-soaked paper towel or grill brush to oil the grates
Instant-read thermometer (very helpful for perfect fish)

Tips & Tricks

Pat the sea bass very dry with paper towels so the skin crisps instead of steaming.
Bring the fish and butter close to room temperature for 15 to 20 minutes so they cook and melt more evenly.
Oil the grill grates well and preheat them until very hot to reduce sticking.
Keep the skin side on the grill longer so it crisps and supports the fillet when you flip.
Use a fish spatula and slide it gently under the skin, not through the flesh, when you flip the fillets.
Avoid moving the fish too often; let it release naturally from the grill before you try to flip.
Pull the fish when it reaches 130 to 135°F in the thickest part, then rest it a couple of minutes so it finishes cooking off the heat.
Mix the herb butter ahead of time and chill it in a log so you can slice neat coins for serving.
Taste the herb butter before you chill it and adjust salt, lemon, or herbs to your liking.
Grill lemon halves cut side down for a few minutes; they caramelize and taste amazing squeezed over the sea bass.

How to Make Grilled Sea Bass with Herb Butter

Step 1: Mix the herb butter

Add the softened butter to a small bowl. Stir in parsley, chives, dill, thyme, garlic, lemon zest, lemon juice, salt, and pepper. Mix until the herbs and garlic spread evenly through the butter.

Taste a tiny bit and adjust seasoning with more salt, pepper, or lemon juice. Shape the butter into a rough log on a piece of parchment or plastic wrap, roll it up, and chill it in the fridge while you prep the fish.

Step 2: Prep and season the sea bass

Lay the sea bass fillets on a plate or tray and pat both sides dry with paper towels. Drizzle the fillets lightly with oil on both sides. Sprinkle salt, pepper, smoked paprika, and garlic powder evenly over the fish, focusing a bit more on the flesh side.

Gently rub the seasonings into the fish so they stick. Let the fillets sit at room temperature for about 10 to 15 minutes while you heat the grill.

Step 3: Preheat and oil the grill

Heat your grill to medium-high heat, around 400 to 450°F. Clean the grates with a grill brush. Fold a paper towel, dip it in oil, and use tongs to rub it over the grates several times so the surface looks glossy.

If you use a grill pan on the stove, heat it over medium-high and brush it with oil right before you add the fish. You want the grates hot enough that the fish sizzles the moment it touches them.

Step 4: Grill the sea bass skin side down

Place the sea bass fillets on the grill skin side down. Lay them at a slight angle to the grates so you get nice grill marks. Close the lid if you use an outdoor grill.

Grill the fish without moving it for about 4 to 5 minutes, depending on thickness. The skin will crisp and the flesh will turn opaque around the edges.

Step 5: Flip and finish cooking

Use a fish spatula to gently loosen each fillet by sliding under the skin. Flip the fillets so the flesh side faces the heat. Grill another 2 to 4 minutes, until the center reaches 130 to 135°F and flakes easily with a fork.

If the fillets look like they brown too quickly, move them to a cooler part of the grill. If you use a grill pan, lower the heat slightly after flipping to avoid burning the seasoning.

Step 6: Add the herb butter

Transfer the grilled sea bass to a platter or individual plates, skin side down. Slice coins of the chilled herb butter and place one or two pieces on each hot fillet. The butter will melt over the fish and drip down the sides.

Sprinkle with extra herbs and a pinch of flaky sea salt if you like. Squeeze fresh lemon over the top right before serving.

Step 7: Optional grilled lemon

Slice a lemon in half or into thick rounds. Place the cut side on the grill during the last few minutes of cooking the fish. Grill until the surface looks lightly charred and caramelized.

Serve the grilled lemon with the sea bass and let everyone squeeze their own. The warm, smoky lemon juice tastes incredible with the herb butter.

What to Serve with Grilled Sea Bass with Herb Butter

Grilled Sea Bass with Herb Butter pairs nicely with simple sides that soak up the buttery juices. Try it with steamed or roasted baby potatoes, grilled asparagus, or a light green salad with cucumber and cherry tomatoes. Rice pilaf, quinoa, or couscous also work well and catch every drop of herb butter.

Serve it with sparkling water, citrus-infused water, or iced herbal tea for a fresh, clean pairing. A side of crusty bread or garlic bread never hurts if you want something to swipe through the extra sauce.

Storage Options

Cool leftover grilled sea bass to room temperature for no longer than 30 minutes, then store it in an airtight container in the fridge for up to 2 days.
Store leftover herb butter tightly wrapped in the fridge for up to 1 week or in the freezer for up to 2 months.
Freeze cooked sea bass only if needed; wrap each fillet tightly and freeze for up to 1 month, then thaw overnight in the fridge.
Reheat the fish gently in a covered skillet over low heat with a spoonful of water or broth, or in a 275°F oven until just warmed through, and add a fresh slice of herb butter right before serving.