Pan-Roasted Sea Bass with Regional Citrus and Herb Butter

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

Tender pan-roasted sea bass fillets topped with a vibrant butter sauce infused with fresh regional citrus and herbs for a bright finish. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs sea bass fillets, skin on, salt, black pepper 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: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
  2. Step 2: Place fillets skin-side down in the pan and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook 2 minutes more until fish is opaque and flakes easily.
  3. Step 3: Remove fish from pan and set aside. Reduce heat to low and add 4 tbsp unsalted butter, 1 tsp lemon zest, 1 tsp orange zest, 2 tbsp chopped fresh parsley, and 2 tbsp chopped fresh regional herbs (thyme and tarragon).
  4. Step 4: Stir butter mixture until melted and fragrant, then add 1 tbsp fresh lemon juice. Spoon the citrus herb butter over the sea bass fillets and serve immediately.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Herb Butter?

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 Regional Citrus and Herb Butter?

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 Herb Butter 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 Herb Butter?

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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