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

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

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 ready in about 25 minutes pairs fillets (6 oz each) 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Scilly Sea Bass with Lemon-Butter and Seaweed Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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-Seared Scilly Sea Bass with Lemon-Butter and Seaweed Salad?

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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Scilly Sea Bass with Lemon-Butter and Seaweed Salad?

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

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.

Related recipes