Skip to main content
Mariner's Menu

Sautéed Black Sea Bass with Lemon-Thyme Sauce


  • 4 black sea bass fillets
  • salt
  • freshly ground black pepper
  • flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter

Prepare Lemon-Thyme Sauce.

Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in a large skillet, then add butter. Cook fish until just golden brown, about 3 to 4 minutes. Turn and repeat, cooking until done. Serve with Lemon-Thyme Sauce.

Lemon-Thyme Sauce

  • 4 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • ½ teaspoons lemon zest
  • ¼ teaspoon freshly ground white pepper
  • 2 teaspoons minced fresh thyme

In a small saucepan over low heat, melt the butter.  Remove from heat and add juice, zest, pepper and thyme, mix well.  Serve over warm fish.

Contributed by Joyce Taylor MM2