Gluten-Free Sea Bass with Lemon Butter

Ingredients

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• 1.5 lbs sea bass fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 4 tbsp unsalted butter (dairy-free alternative if needed)
• 1 lemon juiced and zested

Instructions

1. 1 Pat the sea bass fillets completely dry with paper towels, then season generously on both sides with salt and black pepper. This ensures a beautiful sear and enhances the fish's natural flavor. Let the seasoned fish rest at room temperature for about 10 minutes while you prepare the other components.
2. 2 Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the seasoned sea bass fillets into the hot oil, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the fish for approximately 4-5 minutes per side, or until it develops a golden-brown crust and is cooked through, flaking easily with a fork.
3. 3 Once the sea bass is cooked, remove the fillets from the skillet and set them aside on a plate, tented loosely with foil to keep warm. Reduce the heat to medium, and add the minced garlic to the same skillet. Sauté the garlic for about 30-60 seconds until fragrant, being careful not to burn it, as this can turn the flavor bitter.
4. 4 Pour the GF chicken or vegetable stock and GF tamari (or coconut aminos) into the skillet with the garlic. In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 3-5 minutes, or until the sauce thickens to a glossy, coating consistency.
5. 5 Stir in the unsalted butter (or dairy-free alternative) and the lemon juice and zest into the thickened sauce. Whisk until the butter is fully melted and incorporated, creating a rich, emulsified sauce. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Return the seared sea bass fillets to the skillet, spooning the lemon butter sauce over them to coat. Allow the fish to gently warm through in the sauce for about 1-2 minutes before serving.

Nutrition (per serving)

Tips & Notes

• If your fillets have skin, sear them skin-side down first and press each one flat with a spatula for the first 30 seconds so the skin doesn't curl and crisps evenly.
• Add the butter in pieces over low heat and whisk until each one melts, so the lemon butter sauce stays creamy instead of turning oily.
• Zest the lemon before juicing it. Add all the zest but only part of the juice, then taste; the tamari already adds salt, and too much lemon makes the sauce sharp.

Common questions