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Sautéed Sea Bass with Lemon-Tarragon Sauce


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

Prepare Lemon-Tarragon Sauce and keep warm.

Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375° F, then add butter and melt. Cook fish, flesh side down, just until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove to serving platter. Serve with Lemon-Tarragon Sauce.

Lemon-Tarragon Sauce

  • 4 tablespoons butter, melted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon freshly ground white pepper
  • ¼ teaspoon salt
  • 2 tablespoons minced fresh tarragon

In small bowl, combine melted butter, lemon juice, zest, pepper and salt. Mix well. Stir in tarragon. Spoon over sautéed fish.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas