Crispy Pan-Seared Sea Bass with Middle Eastern Herb Salsa

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared sea bass fillets with a golden crust served alongside a vibrant herb salsa bursting with parsley, mint, and lemon. This Middle Eastern recipe (gluten free), ready in about 20 minutes, pairs sea bass fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Middle Eastern cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 fillets (6 oz each), skin on sea bass fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1/3 cup, finely chopped fresh parsley
2 tbsp, finely chopped fresh mint
2, thinly sliced green onions
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1/4 tsp (optional) red chili flakes

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 sea bass fillets with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
Step 2: Place the fillets skin-side down in the skillet and press gently with a spatula to ensure even contact. Cook for 4-5 minutes until the skin is crisp and golden brown, then carefully flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Step 3: Meanwhile, in a small bowl, combine 1/3 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh mint, 2 thinly sliced green onions, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, and 1/4 tsp red chili flakes if using. Mix well to form the herb salsa.
Step 4: Plate each sea bass fillet and spoon the herb salsa over the top. Serve immediately with lemon wedges on the side.