This easy sea bass with white wine and cream sauce is the perfect mix of elegance and simplicity. Pan-fried sea bass fillets with crisp, golden skin are paired with a silky white wine and cream sauce — a combination that feels restaurant-worthy yet takes just minutes to make at home. Whether you’re planning a special date night, a dinner with friends, or a midweek indulgence, this dish delivers sophistication without the stress.
It's delicious served with crushed potatoes with peas and some sautéed asparagus. However, there are loads of potato and vegetable side dishes to choose from that will also go very well with this sea bass dish.
Tips
- For crispy golden skin on the sea bass:
- Using a sharp knife, score the fish skin by making 4 or 5 cuts to the point where you can see the flesh. Scoring the fillets helps to keep them flat in the pan, ensuring they don’t curl up as they cook.
- The pan must be very hot when you add the fillets, so that they can sear properly. Don’t move the fish as it cooks, as it may break up and you’ll lose the attractive charred pattern from the pan’s ridges (if using a griddle pan).
- Optional variations:
- Add a teaspoon of Dijon mustard to the sauce for a subtle tang.
- Swap the cream for crème fraiche for a lighter texture.
- For a mediterranean twist stir capers and wilted spinach into the sauce.
- This easy sea bass with white wine and cream sauce recipe is easily doubled if you’re cooking for 4 people.
Frequently Asked Questions
Choose a dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines as they can overpower the fish.
Yes - cod, haddock, or halibut work well.
Yes - replace the wine with more fish stock and a teaspoon of lemon juice for acidity.
Use gentle heat and stir continuously once the cream is added. Don’t let it boil.
Yes - reheat it gently before serving but cook the fish fresh for the best texture.
Pat the fish completely dry, score the skin lightly, and cook skin-side down in a hot pan without moving it for 3 to 4 minutes.
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HOW TO MAKE THIS EASY SEA BASS WITH WHITE WINE AND CREAM SAUCE
Ingredients
- 2 sea bass fillets, each weighing approx. 125g (see Tips)
- olive oil, for brushing
- salt and freshly ground black pepper
For the sauce:
- 15g butter
- 1 banana shallot (approx. 60g), finely chopped
- 1 small clove garlic, crushed
- a small pinch of salt
- 0.5 tbsp plain flour
- 75ml dry white wine
- 100ml fish or vegetable stock
- 50ml double cream (I use Elmlea to reduce calories!)
- 0.5 tbsp chopped herbs, such as parsley, tarragon or chives (optional)
Instructions
- Make the sauce first - melt the butter in a small saucepan or milk pan over a medium heat. Add the shallots and garlic along with a pinch of salt and cook for 3 minutes, stirring occasionally. Add the flour and cook, stirring, for 2 minutes until it’s a light, sandy colour.
- Increase the heat to high, add the wine and bubble for 3 minutes, stirring occasionally, until reduced by about two-thirds. Slowly stir in the stock and bubble for another 3 to 4 minutes, until reduced by half. Turn off the heat and stir in the cream. Turn the heat back on and simmer for 1 minute until you have a silky, thickened sauce. Season to taste and set aside.
- Now cook the sea bass fillets - preheat a griddle pan or heavy frying pan over a high heat for about 5 minutes. Meanwhile, pat the sea bass fillets dry with kitchen roll and score the skin (see Tips). Brush both sides of the fish with olive oil and season with salt and black pepper.
- Reduce the heat to medium high and lay the fillets in the hot pan, skin side down (see Tips). Cook for 3 minutes until the skin is lightly charred and crisp. Carefully turn the fillets over using a fish slice, then fry for a further 1 to 2 minutes on the other side.
- Warm the sauce gently over a low to medium heat. Remove from the heat and stir your choice of chopped herbs (if using). To serve, lay the fish on warmed plates and spoon over some of the sauce. Pour the rest of the sauce into a jug.
- Enjoy with your choice of side dishes.
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Easy Sea Bass with White Wine and Cream Sauce
Equipment
Ingredients
- 2 sea bass fillets, each weighing approx. 125g (see Notes)
- olive oil for brushing
- salt and freshly ground black pepper
For the sauce:
- 15 g (0.5 oz) butter
- 1 banana shallot (approx. 60g) finely chopped
- 1 small clove garlic crushed
- a small pinch of salt
- 0.5 tbsp plain flour
- 75 ml (⅓ cup) dry white wine
- 100 ml (3.4 floz) fish or vegetable stock
- 50 ml (1.7 floz) double cream (I use Elmlea to reduce calories!)
- 0.5 tbsp chopped herbs, such as parsley, tarragon or chives (optional)
Instructions
- Make the sauce first - melt the butter in a small saucepan or milk pan over a medium heat. Add the shallots and garlic along with a pinch of salt and cook for 3 minutes, stirring occasionally. Add the flour and cook, stirring, for 2 minutes until it’s a light, sandy colour.
- Increase the heat to high, add the wine and bubble for 3 minutes, stirring occasionally, until reduced by about two-thirds. Slowly stir in the stock and bubble for another 3 to 4 minutes, until reduced by half. Turn off the heat and stir in the cream. Turn the heat back on and simmer for 1 minute until you have a silky, thickened sauce. Season to taste and set aside.
- Now cook the sea bass fillets - preheat a griddle pan or heavy frying pan over a high heat for about 5 minutes. Meanwhile, pat the sea bass fillets dry with kitchen roll and score the skin (see Tips). Brush both sides of the fish with olive oil and season with salt and black pepper.
- Reduce the heat to medium high and lay the fillets in the hot pan, skin side down (see Tips). Cook for 3 minutes until the skin is lightly charred and crisp. Carefully turn the fillets over using a fish slice, then fry for a further 1 to 2 minutes on the other side.
- Warm the sauce gently over a low to medium heat. Remove from the heat and stir your choice of chopped herbs (if using). To serve, lay the fish on warmed plates and spoon over some of the sauce. Pour the rest of the sauce into a jug.
- Enjoy with your choice of side dishes.
Notes
- For crispy golden skin on the sea bass:
- Using a sharp knife, score the fish skin by making 4 or 5 cuts to the point where you can see the flesh. Scoring the fillets helps to keep them flat in the pan, ensuring they don’t curl up as they cook.
- The pan must be very hot when you add the fillets, so that they can sear properly. Don’t move the fish as it cooks, as it may break up and you’ll lose the attractive charred pattern from the pan’s ridges (if using a griddle pan).
- Optional variations:
- Add a teaspoon of Dijon mustard to the sauce for a subtle tang.
- Swap the cream for crème fraiche for a lighter texture.
- For a mediterranean twist stir capers and wilted spinach into the sauce.
- This easy sea bass with white wine and cream sauce recipe is easily doubled if you’re cooking for 4 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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