Name: Grilled Sea Bass with Herb Butter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 4 fillets sea bass (about 6 ounces each), skin-on if possible; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 tablespoon fresh lemon juice; 4 tablespoons unsalted butter, softened; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 teaspoon fresh thyme leaves, chopped; 1 clove garlic, minced; 1/2 teaspoon lemon zest, finely grated; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper

Grilled Sea Bass with Herb Butter tastes rich, buttery, and bright, with crispy edges and a tender, flaky center. It suits busy home cooks who want a restaurant-level seafood dinner in about 30 minutes, including prep and grilling. I first made this on a tiny apartment balcony grill, and my neighbors still ask about “that amazing fish night” years later.

Why Make This Grilled Sea Bass with Herb Butter at Home

You control everything at home, from the quality of the sea bass to how much herb butter you slather on top. Restaurants often charge a lot for sea bass, yet the actual cooking stays simple and quick.

You also avoid overcooked, dry fish because you watch it closely on your own grill. The herb butter melts into the grilled sea bass and turns into a glossy, garlicky sauce that tastes like you worked way harder than you did.

“This Grilled Sea Bass with Herb Butter tastes like a fancy coastal restaurant meal, but I pulled it off on my old backyard grill in under half an hour. ★★★★★”

Ingredients You Need

Sea bass

4 sea bass fillets, about 6 ounces each, skin on if possible
- Skin helps the fish hold together on the grill and adds flavor.
- Chilean sea bass, European sea bass (branzino), or black sea bass all work.
- Choose fillets about 1 to 1½ inches thick for even cooking.

Herb butter

6 tablespoons unsalted butter, softened to room temperature
- Use real butter, not margarine, for the best flavor and browning.
2 tablespoons extra virgin olive oil
- This loosens the butter and helps it spread and melt evenly.
2 cloves garlic, very finely minced or grated
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
- Swap in basil, tarragon, or cilantro if you prefer those flavors.
1 teaspoon lemon zest, very finely grated
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of red pepper flakes, optional, for a little heat

For seasoning the fish

1 tablespoon olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika or sweet paprika
- Smoked paprika adds a light grillhouse flavor even on a gas grill.

Optional finishing touches

Lemon wedges, for serving
Extra chopped fresh herbs, for sprinkling
A drizzle of good olive oil, if you like a richer finish

Pantry shortcuts and substitutions

Use dried herbs if you must: 1 teaspoon dried parsley and ½ teaspoon dried dill in place of the fresh herbs.
Use garlic powder instead of fresh garlic: ½ teaspoon garlic powder in the herb butter.
If you cannot find sea bass, try halibut, cod loins, or snapper with the same method.
Use ghee instead of butter if you want a slightly higher smoke point and nutty flavor.

Equipment list

Grill: gas or charcoal
Grill brush, to clean the grates
Fish spatula or thin metal spatula
Small bowl and spoon, to mix herb butter
Paper towels, to pat the fish dry
Tongs
Instant read thermometer, very helpful for perfect doneness
Small oiling tool: folded paper towel and tongs, or a grill-safe brush

Tips & Mistakes

Pat the sea bass very dry with paper towels so the skin and surface crisp instead of steam.
Oil the fish and the grill grates lightly to prevent sticking and tearing.
Preheat the grill until it gets hot enough that you cannot hold your hand over the grates more than 2 to 3 seconds.
Season the fish right before it goes on the grill so salt does not draw out too much moisture.
Keep the skin side on the grill longer, since it protects the flesh from direct heat.
Avoid flipping the fish more than once, or it may break apart.
Slide a thin spatula under the fish and lift gently; if it sticks, give it another 30 to 60 seconds.
Pull the sea bass off the grill when the internal temperature hits 130 to 135°F, since it keeps cooking a bit off the heat.
Spread the herb butter on hot fish so it melts and coats every flake.
Do not add the herb butter too early on the grill, or it may burn and taste bitter.
Taste the herb butter before you use it and adjust salt, lemon, or herbs to your liking.
Avoid crowding the grill, or the temperature drops and the fish steams instead of grills.

How to Make Grilled Sea Bass with Herb Butter

Step 1: Mix the herb butter

Add softened butter, olive oil, garlic, parsley, chives, dill, lemon zest, lemon juice, salt, pepper, and red pepper flakes to a small bowl. Stir until everything blends into a smooth, spreadable mixture. Taste a tiny bit and adjust salt, lemon, or herbs.

Set the herb butter aside at room temperature while you prep the fish. If your kitchen runs very warm, place it in the fridge for a few minutes, then let it soften again so it spreads easily.

Step 2: Prep the grill

Heat your grill to medium high heat. On a gas grill, set burners to medium high and close the lid for about 10 to 15 minutes. On a charcoal grill, light the coals and wait until they glow and develop a light gray ash.

Scrub the hot grates with a grill brush until they look clean. Fold a paper towel, dip it in a little oil, and use tongs to rub it over the grates so the fish releases more easily.

Step 3: Prep and season the sea bass

Pat the sea bass fillets very dry on all sides with paper towels. Drizzle them with olive oil and rub it in gently so they get a thin, even coat. Sprinkle both sides with salt, pepper, and smoked paprika.

Make sure the fillets sit at room temperature for about 10 to 15 minutes while the grill finishes heating. This short rest helps them cook more evenly and reduces the chance of a cold center.

Step 4: Grill the sea bass

Place the sea bass on the hot grill, skin side down if your fillets have skin. Lay them at a slight angle to the grates so they pick up nice grill marks and release more easily. Close the lid and cook the first side for about 4 to 5 minutes, depending on thickness.

Check the underside by gently lifting one corner with a thin spatula. If it lifts easily and shows good color, flip the fillet carefully. Cook the second side for another 3 to 4 minutes, until the fish flakes easily and the internal temperature reaches 130 to 135°F.

Step 5: Add the herb butter

Transfer the grilled sea bass to a platter or individual plates. Spoon a generous dollop of herb butter on each hot fillet. The butter should melt quickly and run over the top and sides.

Use the back of the spoon to spread the melted herb butter across the surface of the fish. Sprinkle extra fresh herbs over the top if you like a brighter, fresher look and flavor.

Step 6: Rest and finish

Let the fish rest for 2 to 3 minutes so the juices settle and the herb butter soaks in. Squeeze a little fresh lemon juice over the top for extra brightness. Taste a small flake and add a tiny pinch of salt on top if it needs it.

Serve the grilled sea bass with lemon wedges on the side, so everyone can adjust the acidity to their taste. Enjoy it while it stays hot and flaky, since grilled fish tastes best right off the grill.

Variations I've Tried

Garlic lime herb butter
Swap lemon zest and juice for lime, and add a pinch of ground cumin. This version works especially well with black sea bass and a side of rice and beans.
Mediterranean style sea bass
Add chopped fresh oregano and basil to the herb butter, and sprinkle the grilled fish with chopped tomatoes, cucumber, and olives. A spoonful of plain Greek yogurt on the side adds a cool, creamy contrast.
Spicy chili herb butter
Stir a teaspoon of finely chopped fresh chili or a bit of chili paste into the herb butter. This gives the grilled sea bass a gentle kick that pairs nicely with simple sides like grilled vegetables or plain couscous.
Lemon caper twist
Mix a tablespoon of chopped capers into the herb butter and skip the dill. The briny capers add a punchy, salty note that tastes great with the rich sea bass.

How to Serve Grilled Sea Bass with Herb Butter

Serve the grilled sea bass hot, with the herb butter melted over the top and extra lemon wedges on the side. Pair it with simple sides like steamed rice, roasted potatoes, grilled asparagus, or a crisp green salad. A light citrusy slaw or cucumber salad also balances the richness of the butter nicely.

Offer sparkling water with lemon, iced tea, or a fruity mocktail to keep the meal fresh and bright. If you cook for kids or picky eaters, serve the fish with plain buttered noodles or mashed potatoes and let the herb butter act as a sauce on the side.

How to store

Fridge: Cool leftover grilled sea bass to room temperature within 30 minutes, then store it in an airtight container in the fridge for up to 2 days.
Freezer: Wrap cooled fillets tightly in plastic wrap, then place them in a freezer bag and freeze for up to 2 months. The texture softens a bit after freezing, but it still tastes great in tacos or fish cakes.
Reheating on stovetop: Reheat gently in a covered skillet over low heat with a splash of water or broth until warm, then add a little fresh herb butter if you have extra.
Reheating in oven: Place the fish in a small baking dish, cover with foil, and warm at 275°F until just heated through, about 10 to 12 minutes, so it stays moist and flaky.