Lime-Cured Sea Bass with Tomato and Red Onion

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fresh sea bass marinated in zesty lime juice, paired with a vibrant mix of ripe tomatoes and sweet onions for a refreshing appetizer or light meal. This Ecuadorian-inspired seafood recipe, ready in about 28 minutes, pairs sea bass fillets, lime juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 12 oz sea bass fillets
• 3 tbsp lime juice
• 1/4 cup red onion
• 1/2 cup cherry tomatoes
• 1 tbsp fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil

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

Instructions

1. Step 1: Place the 12 oz sea bass fillets in a shallow dish and pour the 3 tbsp lime juice over them. Gently toss to coat, then refrigerate for 15 minutes.
2. Step 2: Combine the 1/4 cup red onion, 1/2 cup cherry tomatoes, 1 tbsp fresh cilantro, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Toss to mix and set aside.
3. Step 3: After marinating, remove the sea bass from the lime juice (discard juice) and pat dry with paper towels. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
4. Step 4: Place the sea bass fillets in the skillet and cook for 3-4 minutes per side, until opaque and flaking easily.
5. Step 5: Serve the sea bass with the tomato-onion mixture on the side, drizzled with an extra 1 tsp olive oil.