Pan-Roasted Sea Bass with Sautéed Garlic Spinach

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.

Delicate sea bass fillets pan-roasted to a crisp golden skin, served over garlicky sautéed spinach with a bright lemon finish. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 sea bass fillets (skin-on, about 6 oz each) and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering and add the fillets skin-side down; press gently with a spatula and cook for 4-5 minutes without moving until the skin is crisp and golden.
  3. Step 3: Flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove fish from skillet and keep warm.
  5. Step 5: In the same skillet, add 1 tbsp olive oil and 4 thinly sliced garlic cloves; sauté over medium heat for 30 seconds until fragrant.
  6. Step 6: Add 6 cups fresh spinach and sauté, stirring frequently, for 2-3 minutes until wilted and bright green.
  7. Step 7: Stir in 1 tbsp unsalted butter and 1 tbsp fresh lemon juice, tossing to coat the spinach before serving alongside the sea bass.

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