Pan-Roasted Sea Bass with Lemon-Caper Butter and Wilted Spinach

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

Delicate sea bass fillets pan-roasted to a golden finish, topped with a tangy lemon-caper butter sauce, and paired with garlicky wilted spinach. This mediterranean-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) sea bass fillets, unsalted butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 sea bass fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Step 2: Place fillets skin-side down and cook for 4-5 minutes without moving, until skin is crisp and golden. Flip and cook 2-3 minutes more until fish is opaque and flakes easily. Remove fillets and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 4 tablespoons unsalted butter. Once melted, stir in 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant.
  4. Step 4: Add 2 tablespoons rinsed capers and 2 tablespoons lemon juice to the butter, stirring to combine. Let the sauce cook for another minute to blend flavors.
  5. Step 5: In a separate pan, sauté 8 cups fresh baby spinach with 1/2 teaspoon salt and 1/2 teaspoon black pepper over medium heat until just wilted, about 3 minutes.
  6. Step 6: Plate the sea bass fillets and spoon the lemon-caper butter sauce over the top. Serve alongside the wilted spinach and sprinkle with 2 tablespoons chopped fresh parsley.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Roasted Sea Bass with Lemon-Caper Butter and Wilted Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 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 Lemon-Caper Butter and Wilted Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Pan-Roasted Sea Bass with Lemon-Caper Butter and Wilted Spinach?

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 Lemon-Caper Butter and Wilted Spinach 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 Pan-Roasted Sea Bass with Lemon-Caper Butter and Wilted Spinach?

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.

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