Pan-Roasted Sea Bass with Sautéed Garlic Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs kosher salt, black pepper, olive oil 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

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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Frequently asked questions

How long does Pan-Roasted Sea Bass with Sautéed Garlic 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 Sautéed Garlic 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 kosher salt from drying out.

Can I substitute ingredients in Pan-Roasted Sea Bass with Sautéed Garlic 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 Sautéed Garlic Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Garlic 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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