Grilled Sea Bass with Herb Butter tastes rich, silky, and bright, with crispy edges and a lemony, garlicky finish that feels like a restaurant meal at your own table. It works perfectly 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 Make This Grilled Sea Bass with Herb Butter at Home

You control everything at home, from the amount of butter to the level of char on the fish. Restaurant sea bass often costs a small fortune, while this version tastes just as luxurious without the white-tablecloth price tag.

You also choose the herbs, the citrus, and the exact doneness. The grill adds light smokiness that pairs perfectly with the buttery, flaky sea bass, and cleanup stays surprisingly easy.

This Grilled Sea Bass with Herb Butter tastes like a fancy coastal restaurant meal but comes together in under 30 minutes at home. ★★★★★

Ingredients You Need

Sea bass

4 sea bass fillets, about 5 to 6 ounces each, skin on
- Skin helps hold the fish together and crisps nicely.
- Chilean sea bass tastes amazing but costs more; black sea bass or European sea bass (branzino) work very well.
- If you use frozen fillets, thaw them fully in the fridge and pat them very dry.

Herb butter

6 tablespoons unsalted butter, softened to room temperature
- Use real butter, not margarine, for the best flavor.
- If you only have salted butter, reduce added salt slightly.
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill or tarragon
- You can mix and match herbs; aim for about 4 tablespoons total chopped herbs.
- Dried herbs do not give the same fresh flavor, but in a pinch use 1 teaspoon dried parsley and 1 teaspoon dried dill.
2 cloves garlic, very finely minced or grated
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher salt, plus more to season the fish
½ teaspoon freshly ground black pepper, plus more to season the fish

For grilling

1 to 2 tablespoons neutral oil with high smoke point
- Use avocado oil, canola oil, or grapeseed oil.
- Lightly oil both the grill grates and the fish to prevent sticking.
Lemon wedges, for serving
Extra chopped herbs, for garnish

Pantry shortcuts and substitutions

Use a good quality garlic powder if you do not have fresh garlic; start with ½ teaspoon.
Use bottled lemon juice if fresh lemons run out, but keep the zest from at least one fresh lemon if possible.
Use a pre-made herb blend like Italian seasoning in a pinch; use 1 teaspoon and add fresh parsley if you have it.
If you cannot find sea bass, use halibut, cod loins, or snapper; choose thicker fillets so they hold up on the grill.

Equipment list

Gas or charcoal grill
Grill brush to clean grates
Fish spatula or thin metal spatula
Small mixing bowl and spoon
Paper towels
Tongs
Instant read thermometer, very helpful for perfect doneness
Small plate or piece of foil to rest the fish after grilling

Tips & Mistakes

Pat the sea bass very dry so the skin crisps and the fish does not steam.
Oil the grill grates and the fish lightly so the fillets release easily.
Preheat the grill long enough so the grates feel hot before you add the fish.
Start the fish skin side down so the skin protects the flesh from direct heat.
Do not move the fillets too soon; wait until the skin naturally releases before you flip.
Keep the heat at medium to medium high so the fish cooks through without burning the outside.
Pull the fish at 130 to 135 degrees Fahrenheit internal temperature so it stays moist and tender.
Spread some herb butter on the fish right after grilling so it melts into a glossy sauce.
Do not over-salt the herb butter if you use salted butter or brined fish.
Clean the grill grates before cooking so old bits of food do not stick to your 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 or tarragon, garlic, lemon zest, lemon juice, Dijon, salt, and pepper. Mix until the butter looks smooth and the herbs spread evenly.

Taste a tiny bit and adjust salt, pepper, or lemon juice. Cover and keep the herb butter at room temperature while you prep the fish and grill.

Step 2: Prep the sea bass

Pat the sea bass fillets very dry on all sides with paper towels. Season both sides lightly with salt and pepper. Drizzle a small amount of oil on the fish and rub it in so it coats the skin and flesh.

Set the fillets on a plate while you heat the grill. Keep the skin side facing up so the flesh side dries slightly and browns nicely.

Step 3: Preheat and oil the grill

Heat your grill to medium or medium high heat. On a gas grill, aim for about 400 to 425 degrees Fahrenheit. On a charcoal grill, wait until the coals glow and you can hold your hand above the grate for only 3 to 4 seconds.

Clean the grates with a grill brush. Fold a paper towel, dip it in a little oil, and use tongs to rub it over the grates so the surface feels slick but not dripping.

Step 4: Grill the sea bass skin side down

Place the sea bass on the grill skin side down, at a slight angle to the grates. Close the lid and cook for 4 to 5 minutes, depending on thickness. The skin will crisp and the fish will turn opaque about halfway up the sides.

Check one fillet by gently nudging it with a spatula. If it sticks, give it another minute; if it releases easily, you can flip.

Step 5: Flip and finish cooking

Slide a thin fish spatula under each fillet and flip carefully. Cook the second side for 2 to 4 minutes, until the fish flakes easily with a fork and the internal temperature reaches 130 to 135 degrees Fahrenheit. Thicker fillets need the longer time.

If you like a little extra char, move the fillets to a hotter spot for the last minute. Watch closely so the herbs in the butter do not burn when you add it.

Step 6: Add herb butter and rest

Transfer the grilled sea bass to a plate or clean tray. Immediately top each fillet with a generous spoonful of herb butter so it melts over the hot fish. Let the fish rest for 3 minutes so the juices settle and the butter forms a glossy sauce.

Sprinkle extra fresh herbs on top and add lemon wedges on the side. Take a second to admire your work, then head straight to the table.

Variations I’ve Tried

I swap the herbs often and love a basil and chive combo with a squeeze of lime instead of lemon. I also make a smoky version with a pinch of smoked paprika and a tiny bit of chipotle powder in the herb butter. For a Mediterranean twist, I add chopped olives, capers, and a bit of oregano to the butter.

If I cook for someone who avoids dairy, I use a good olive oil mixed with herbs, garlic, and lemon instead of butter. I also grill thin lemon slices and lay the fish on top of them, which adds flavor and helps prevent sticking.

How to Serve Grilled Sea Bass with Herb Butter

Serve Grilled Sea Bass with Herb Butter over fluffy rice, quinoa, or couscous so the buttery juices soak into the grains. Add a simple side like grilled asparagus, green beans, or a crisp salad with cucumber and tomato. A citrusy sparkling water or iced herbal tea pairs nicely and keeps the meal light.

I also like to flake leftover sea bass over warm roasted vegetables and drizzle extra herb butter on top. If you host guests, plate each fillet with a lemon wedge and a sprinkle of herbs so it looks restaurant level without much effort.

How to store

Cool leftovers to room temperature within 30 minutes, then store them in an airtight container in the fridge for up to 2 days.
For longer storage, wrap each fillet tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Reheat gently in a covered skillet over low heat with a teaspoon of water or broth until warm, then add a little fresh herb butter to revive the flavor.
Avoid the microwave if possible, since it can dry the fish and turn the texture rubbery.