Quick and Easy Recipe for Pan Roasted White Bass

Fellow foodies, allow me to introduce you to my newest obsession- Pan Roasted White Bass with Wine Butter Sauce recipe. This dish is a true showstopper, perfect for impressing your dinner guests or simply treating yourself to something special.

Pan roasting the firm-fleshed white bass fillets in olive oil with garlic and fresh oregano brings out the delicate flavors of the fish, while the lemon butter sauce made with dry white wine adds depth and richness. The combination of tangy lemon juice with the deep flavors of butter and dry white wine is absolutely divine, bringing out the best in the sea bass.

Not only is this recipe easy to make, but it is also quite versatile as it can be adjusted according to your preferences. Whether you prefer your white bass seared or pan-fried, you can customize this recipe to match your desired level of crunchiness.

So get ready to tantalize your taste buds with this extraordinary pan roasted white bass recipe that will leave everyone asking for seconds.

Why You’ll Love This Recipe

Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce
Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce

Are you in search of a delicious fish recipe that’s easy to make and will impress your guests? Look no further than this pan roasted white bass with wine butter sauce recipe! I guarantee you won’t be disappointed.

First off, the ingredients list is simple and accessible to most home cooks. All you need is 2 whole firm fleshed fish (1 lb each), garlic cloves, fresh oregano, lemon juice, flour, salt, white wine, unsalted butter, and olive oil. Nothing crazy or hard to come by, right?

The preparation is also straightforward. You’ll start by seasoning and flouring the fish before pan searing it in olive oil until crispy and golden brown. Then comes the best part – the wine butter sauce! The sauce is made by cooking minced garlic in white wine until reduced before adding in lemon juice and unsalted butter for a creamy finish. This adds depth and richness to the fish without overpowering its delicate flavor.

One reason why I love this recipe is because of how versatile it is. You can easily customize it to your liking by adding in different herbs or spices to the sauce such as capers or chili flakes. You can also substitute other types of white fish like Chilean sea bass if you prefer a different texture or flavor profile. Furthermore, if you’re not a fan of pan roasting, this recipe can be adapted for baking or grilling instead.

Lastly, this dish is perfect for any occasion whether it’s a romantic date night or dinner party with friends and family. It’s classy enough for fancy dinners but also approachable enough for casual nights in with loved ones. Plus, the leftovers taste just as good as the fresh dish!

In conclusion, there are countless reasons why you’ll love this pan roasted white bass with wine butter sauce recipe. From its easy-to-find ingredients to versatile customization options and wide range of occasions it’s perfect for – this dish is a winner in every sense. So, what are you waiting for? Go ahead and give it a try!

Ingredient List

 A perfect catch: Pan roasted white bass with wine butter sauce
A perfect catch: Pan roasted white bass with wine butter sauce

Here are the ingredients that you will need to make this delicious pan roasted white bass with wine butter sauce recipe:

  • 2 White Bass (Sand Bass) fillets, whole and firm fleshed (1 lb scaled and gutted)
  • 6 large garlic cloves, peeled and cut into thirds
  • Sea salt
  • Fresh oregano
  • 2 tablespoons flour
  • Olive oil for pan frying
  • Butter for fish pan
  • Dry white wine
  • Lemon slice and lemon juice

These ingredients are available in most grocery stores, but if some of them are not available, don’t worry about it. I will provide you with substitutions and variations that you can use.

The Recipe How-To

 A mouthwatering dish to impress your guests
A mouthwatering dish to impress your guests

Now let’s get cooking! This recipe is relatively easy, but with a few key steps to ensure perfect results.


  • 2 filets of white bass, whole and firm-fleshed.
  • 1 lb scaled and gutted
  • 6 large garlic cloves, peeled, cut into thirds.
  • Salt (to taste)
  • Flour (for dusting the fish fillets)
  • Olive oil (for frying)
  • White wine
  • Juice of 1 lemon slice
  • Fresh oregano
  • 2 tablespoons of butter


  1. Begin by warming up the olive oil in a large skillet or pan that can accommodate the two filets of fish without crowding them.
  2. While the oil is heating up, season both sides of the fish with salt and then evenly dust with flour.
  3. When the pan (with olive oil) is hot enough, add the fillets to the pan and cook for about two minutes on each side until they are perfectly seared and crispy on the outside.
  4. Next, remove the fish from the pan and set it aside. In the same pan, add some fresh lemon juice, a splash of wine, fresh oregano, garlic cloves – all the while using a wooden spoon to scrape up any brown bits that have accumulated at the bottom of the pan while frying.
  5. Once all these ingredients have been added to the sauce pan, stir occasionally for a couple of minutes to let everything meld together nicely.
  6. Add butter in small pieces to make your wine butter sauce reduce slightly for about 2 minutes along with finely chopped fresh herbs such as rosemary or chives which adds an extra layer of flavor to your Pan Roasted White Bass.
  7. Finally pour this delicious lemon garlic herb sauce over the top of each fillet.

Enjoy your Pan Roasted White Bass with Wine Butter Sauce!

Substitutions and Variations

 The delicate flavor of white bass elevated by the rich wine butter sauce
The delicate flavor of white bass elevated by the rich wine butter sauce

There are many ways to customize this pan roasted white bass recipe to fit your preferences. One simple substitution is to swap out the white wine for a different dry white wine or even a light-bodied red wine. If you’re not a fan of oregano, try using thyme, rosemary, or dill instead. Additionally, you can add in other ingredients like capers, finely chopped shallots, or even sliced mushrooms to create new flavor profiles.

For those who prefer a gluten-free option, use rice flour instead of all-purpose flour for dredging the fish. You can also substitute olive oil with any neutral-flavored cooking oil like vegetable or canola oil.

If you’re feeling adventurous, you can even try different types of firm-fleshed fish like rockfish or snapper. Just make sure the fillets are approximately the same size and thickness as the white bass fillets called for in the recipe.

For an extra burst of citrus flavor, add in orange zest along with the lemon juice in the butter sauce. Alternatively, you may opt to make a tangy and spicy chilean sea bass lemon caper sauce rather than the original garlic herb sauce.

Finally, if you’re looking for other ways to enjoy white bass, consider grilling it or baking it in foil packets with fresh herbs and lemon slices. Regardless of how you prepare it though, this recipe will be sure to delight your taste buds!

Serving and Pairing

 Freshly caught white bass, cooked to perfection
Freshly caught white bass, cooked to perfection

Once your pan roasted white bass is cooked to perfection and covered in the indulgent wine butter sauce, you’re ready to serve up this flavorful catch.

I love to keep it simple when pairing wine with seafood dishes. A crisp, dry white wine pairs perfectly with the flavors of this recipe. Try a Sauvignon Blanc or Chardonnay to bring out the natural sweetness of the fish and complement the lemony tang of the butter sauce.

When it comes to serving, I suggest keeping it light and fresh. Serve the whole firm-fleshed fish fillets on a bed of lemon slices and fresh oregano sprigs for a bright and herbaceous touch. Add some roasted asparagus or garlic mashed potatoes on the side for a complete meal.

This pan roasted white bass is a versatile dish that pairs well with many different sides, from a simple side salad to roasted vegetables or even crusty bread.

Enjoy this delicious recipe with a cold glass of your favorite white wine and good company for a decadent dining experience.

Make-Ahead, Storing and Reheating

 A succulent and flaky white bass complemented by a velvety wine butter sauce
A succulent and flaky white bass complemented by a velvety wine butter sauce

Although pan roasted white bass is best enjoyed fresh out of the pan, it can also be prepared ahead of time and stored for later. To make sure that the fish stays crisp and delicious, store it in an airtight container in the fridge for up to two days. Reheat the fish by briefly placing it in a pan on medium-low heat with a bit of olive oil until warm.

If you want to prepare the butter sauce ahead of time, simply store it in an airtight container in the fridge for up to three days. When ready to serve, heat up the sauce on low heat while stirring occasionally until warmed through.

It’s important to note that reheating fish can be tricky as it has a tendency to dry out quickly. To avoid this, be sure to reheat the fish gently and briefly. Additionally, don’t reheat the fish more than once as this can contribute to it becoming overcooked and tough.

Overall, while it’s best enjoyed fresh, with some planning and care, you can still enjoy delicious and flavorful pan roasted white bass even after storing and reheating.

Tips for Perfect Results

 A delicious pairing of seafood and wine
A delicious pairing of seafood and wine

When it comes to making pan roasted white bass, attention to detail is crucial. Here are some tips to help ensure the perfect result:

First, make sure your fish is fresh and of the highest quality. Look for firm fleshed fish with a bright, clear-eyed appearance.

Before cooking, pat your fillets dry with a paper towel to remove any excess moisture. This will help ensure a crispy crust during pan frying.

When pan roasting, use a heavy-bottomed skillet and heat it over medium-high heat with just enough oil to coat the bottom. You want the pan to be hot but not smoking.

Be sure not to overcrowd the pan when cooking – this can lead to steaming instead of searing. Cook the fish in batches if necessary.

When flipping the fish, resist the urge to move it around too much. Let it cook undisturbed for at least 2 minutes on each side before flipping.

Alternatively, you may add white wine and lemon juice for a flavorful sauce that further enhances every bite!

Lastly, don’t overcook your fish! The general rule of thumb is 8-10 minutes per inch of thickness of the fish fillet. Use a fork to gently flake the fish and check for doneness – it should be moist and tender with an internal temperature of 145°F.

With these tips in mind, you’ll create a delicious pan roasted white bass dish with a crispy exterior and juicy interior that is sure to impress your guests!

Bottom Line

In conclusion, pan roasted white bass with wine butter sauce is an incredible recipe that you can make at home with ease. The combination of the delicate and juicy fish, savory garlic herb sauce, and the tangy wine flavor is a culinary masterpiece.

This recipe is not only delicious, but it is also very healthy. Eating fish regularly has numerous health benefits such as reducing inflammation and the risk of heart disease. By including this amazing white bass recipe in your meal plan, you are giving your body the nutrients it needs to maintain optimal health.

Don’t be intimidated to cook fish at home, this recipe is simple to make even for beginners. With its easy-to-find ingredients and straightforward steps, you will soon master it and have a new favorite dish!

Whether you are hosting a dinner party or looking for a weeknight dinner idea, pan roasted white bass with wine butter sauce is the perfect option. I guarantee that this dish will become one of your favorites and a go-to recipe in no time!

Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce

Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce Recipe

When my husband came home from a deep sea fishing adventure, I was hard pressed to find a recipe that was not battered and fried. This one was delicious, from www.stephencooks.com. I made a few adjustments, based on access; had 4 small filets so adjusted cooking time and used dried oregano instead of fresh; and cut the sauce recipe in half.
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Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Fusion
Calories 516.5 kcal


  • 2 filets whole firm-fleshed fish, about 1 lb each* (scaled and gutted)
  • 6 large garlic cloves, peeled, cut in thirds
  • 2 tablespoons olive oil
  • 1 cup flour
  • 2 tablespoons fresh oregano, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon hot sauce
  • 1 cup white wine
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  • lemon slice (to garnish)


  • Wash fish and pat dry.
  • Spread flour on a plate.
  • Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
  • Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
  • When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
  • Place fish in the pan and brown 1-1/2 minutes on each side.
  • Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
  • Remove to a warmed side plate.
  • (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
  • Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
  • Add the butter and swirl to melt and blend.
  • Correct seasoning and pour sauce over fish.
  • Garnish with additional oregano and lemon slices.

Add Your Own Notes


Serving: 245gCalories: 516.5kcalCarbohydrates: 56.1gProtein: 7.4gFat: 20gSaturated Fat: 5.6gCholesterol: 15.3mgSodium: 1866.5mgFiber: 2.4gSugar: 1.9g
Keyword < 15 Mins
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