Pan-Seared Scilly Sea Bass with Lemon-Butter and Seaweed Salad

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Delicate sea bass fillets pan-seared to golden perfection served with a fresh seaweed salad and bright lemon-butter sauce inspired by Isles of Scilly’s coastal flavors. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, unsalted butter, lemon juice 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.

Ingredients

• 4 fillets (6 oz each) sea bass fillets
• 4 tbsp unsalted butter
• 2 tbsp lemon juice
• 1 cup soaked and drained fresh seaweed (wakame or local edible seaweed)
• 1/2 medium, julienned cucumber
• 2 tbsp extra virgin olive oil
• 2 cloves, minced garlic cloves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp unsalted butter in a large non-stick skillet over medium-high heat until foaming.
2. Step 2: Place the sea bass fillets skin-side down in the skillet and cook for 4-5 minutes until the edges are golden and skin is crisp. Flip gently and cook the other side for 2-3 minutes until opaque and flakes easily. Remove and keep warm.
3. Step 3: In a small saucepan, melt remaining 2 tbsp unsalted butter over low heat. Stir in 2 tbsp fresh lemon juice and 2 minced garlic cloves. Cook for 1 minute until fragrant but not browned, then remove from heat.
4. Step 4: In a bowl, toss 1 cup soaked and drained seaweed with 1/2 julienned cucumber, 2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley until evenly coated.
5. Step 5: Serve the pan-seared sea bass fillets topped with warm lemon-garlic butter sauce alongside the refreshing seaweed and cucumber salad.