Pan-Seared Chilean Sea Bass with Citrus-Basil Vinaigrette

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Delicate Chilean sea bass pan-seared to a golden crisp, finished with a bright and fresh citrus-basil vinaigrette. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs Chilean sea bass fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 fillets (6 oz each) Chilean sea bass fillets
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 2 tbsp fresh basil leaves, chopped
• 1 tsp honey
• 1 tbsp minced shallot
• 2 tbsp extra virgin olive oil

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Instructions

1. Step 1: Pat dry 4 Chilean sea bass fillets (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Place fillets skin-side down and sear for 5 minutes until the skin is crisp and golden.
3. Step 3: Carefully flip fillets and cook an additional 3-4 minutes until the fish flakes easily with a fork.
4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp orange juice, 2 tbsp chopped fresh basil, 1 tsp honey, 1 tbsp minced shallot, and 2 tbsp extra virgin olive oil until emulsified.
5. Step 5: Spoon the citrus-basil vinaigrette over the cooked sea bass just before serving to add brightness and fresh flavor.