Pan-Roasted Sea Bass with Citrus and Herb Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and vibrant dish featuring tender sea bass pan-roasted to perfection, paired with a fresh citrus and herb salad for a refreshing finish. This seafood ready in about 25 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 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 4 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the fillets skin-side down. Cook for 4-5 minutes until the skin is crisp and golden, then carefully turn and cook for another 3 minutes until the fish is opaque and flakes easily.
  3. Step 3: While the fish cooks, combine 1 cup grapefruit segments, 1 cup orange segments, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 1/4 cup thinly sliced red onion in a bowl. Drizzle with 2 tbsp extra virgin olive oil and 1 tbsp lemon juice, tossing gently to coat.
  4. Step 4: Serve each sea bass fillet topped with a generous spoonful of the citrus and herb salad for a bright, refreshing contrast.

Frequently asked questions

How long does Pan-Roasted Sea Bass with Citrus and Herb Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Pan-Roasted Sea Bass with Citrus and Herb Salad?

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 Pan-Roasted Sea Bass with Citrus and Herb Salad?

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 Pan-Roasted Sea Bass with Citrus and Herb Salad 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 should I serve with Pan-Roasted Sea Bass with Citrus and Herb Salad?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

Related recipes