Maria's Lemon-Infused Sea Bass with Asparagus
Pan-seared sea bass fillets with a bright lemon-garlic sauce and tender asparagus. This Mediterranean-inspired seafood recipe, ready in about 33 minutes, pairs sea bass fillets, lemons, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 4 (6 oz each), skin-on sea bass fillets
- 2, zested and juiced lemons
- 1 lb, trimmed asparagus
- 3, minced garlic cloves
- 3 tbsp olive oil
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tbsp, chopped fresh dill
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat sea bass dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place sea bass skin-side down in skillet; cook for 4 minutes until skin is crisp and golden. Flip and cook for 3 more minutes until fish is opaque halfway through.
- Step 3: Remove fish and set aside. Add 3 minced garlic cloves and 1 tbsp olive oil to the skillet; cook for 30 seconds until fragrant. Pour in 1/4 cup white wine and 1/4 cup chicken broth, scraping up browned bits. Add lemon zest, lemon juice, and 2 tbsp chopped dill; simmer for 3 minutes until slightly thickened. Add asparagus and cook for 5 minutes until tender-crisp, then return fish to skillet.
Frequently asked questions
How long does Maria's Lemon-Infused Sea Bass with Asparagus take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maria's Lemon-Infused Sea Bass with Asparagus?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Maria's Lemon-Infused Sea Bass with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maria's Lemon-Infused Sea Bass with Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maria's Lemon-Infused Sea Bass with Asparagus?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
