Pan-Fried Sea Bass with Cilantro and Lime Vinaigrette

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Delicate pan-fried sea bass fillets dressed in a bright cilantro and lime vinaigrette, perfect for a light Spanish-inspired seafood meal. This Spanish-inspired seafood recipe, ready in about 20 minutes, pairs Sea bass fillets, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 pieces (150 g each), skin on Sea bass fillets
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup, finely chopped Fresh cilantro
• 2 tbsp, freshly squeezed Lime juice
• 1 tsp Honey
• 1, minced Garlic clove
• 1/4 tsp (optional) Red chili flakes

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Instructions

1. Step 1: Pat dry 4 sea bass fillets (150 g each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden, then carefully flip and cook for 2 more minutes until cooked through.
3. Step 3: Meanwhile, whisk together 1/4 cup finely chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, 1 tsp honey, 1 minced garlic clove, and 1/4 tsp red chili flakes (if using) to create the vinaigrette.
4. Step 4: Remove fish from heat and spoon the cilantro-lime vinaigrette over the fillets immediately before serving.