Sea Bass with Lemon Marjoram Butter

Sea bass has got to be my 2nd favorite fish (a very close second to salmon) This recipe highlights why that is. What I loved about this: everything came together so quickly and easily (in just under 30 minutes, take that Rachel Ray!); the sea bass just about melted in your mouth and the flavor, even without the butter, was so rich; both of my littlest foodies could not get enough of it; the marjoram butter adds such an amazing dimension with all of the flavors coming together and making you want another bite, immediately; and, I bought a huge piece of bass, so there is plenty for fish tacos!! What I didn’t love about this recipe: that I haven’t made it more often! That’s truly the only thing, and it really doesn’t count. This will become an oft repeat in our home.


1/2 stick (or 1/4 cup) unsalted butter, softened
1 tsp finely grated fresh lemon zest
2 tsp fresh lemon juice
1 tsp chopped fresh marjoram (you can also use oregano, which I’ll try next time. Stay tuned!)
1/4 tsp salt
1/8 tsp black pepper
4 (7 oz) sustainable sea bass fillets (you can sub sustainable red snapper)
Olive oil for brushing


Preheat broiler (You could also grill, which would be amazing, too.) Line a shallow baking pan (1 to 1/2″ deep) with foil.

Stir together butter, zest, juice, marjoram, salt, and pepper in a small bowl.

Brush both sides of each bass with oil. Arrange bass in baking pan and season with salt and pepper. Broil 4 to 6 inches from heat until cooked through, about 5 minutes. Serve immediately, topped with marjoram butter.

Serves 4

Active time: 15 minutes; Cook time: 5 minutes

Sea Bass

*From Epicurious

One Comment on “Sea Bass with Lemon Marjoram Butter”

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