Pan-Roasted Sea Bass with Citrus and Fennel Salad

By AislePrompt Editorial · ·

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 drafted and published.

Delicately pan-roasted sea bass served alongside a bright salad of fennel and regional citrus for a fresh coastal-inspired dish. This Mediterranean-inspired seafood recipe, ready in about 25 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 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bass fillets (5 oz 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 nonstick skillet over medium-high heat until shimmering. Place sea bass fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp and golden.
  3. Step 3: Carefully flip the fillets and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove from heat and keep warm.
  4. Step 4: In a large bowl, combine 1 medium thinly sliced fennel bulb, 1 large peeled orange sliced into rounds, 1 medium peeled and segmented grapefruit, 1/4 thinly sliced red onion, and 2 tbsp chopped fresh parsley.
  5. Step 5: Whisk 2 tbsp lemon juice with 2 tbsp extra virgin olive oil and drizzle over the salad. Toss gently to coat.
  6. Step 6: Serve the pan-roasted sea bass fillets alongside the citrus and fennel salad for a bright, regional-inspired meal.

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