Pan-Roasted Sea Bass with Regional Citrus and Fennel Salad

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

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 (mediterranean) ready in about 25 minutes pairs salt, black pepper, olive oil 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

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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Frequently asked questions

How long does Pan-Roasted Sea Bass with Regional Citrus and Fennel 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 Regional Citrus and Fennel Salad?

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 salt from drying out.

Can I substitute ingredients in Pan-Roasted Sea Bass with Regional Citrus and Fennel 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 Regional Citrus and Fennel 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 goes well with Pan-Roasted Sea Bass with Regional Citrus and Fennel Salad?

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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