Pan-Seared Sea Bass with English Garden Pea Purée

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 developed and reviewed.

Delicate sea bass fillets pan-seared to golden perfection served with a vibrant English pea purée accented by mint. This British-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, fresh or frozen English peas, fresh mint leaves 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: 10 min Cook: 15 min Serves 4 British cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium saucepan of salted water to boil. Add 2 cups English peas and cook for 3 minutes until tender and bright green, then drain and transfer to a blender with 1/4 cup water, 1/4 cup fresh mint leaves, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and creamy, then keep warm.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 sea bass fillets with 1 tsp salt and 1/2 tsp black pepper, then place skin-side down in the pan. Cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily. Remove from heat.
  4. Step 4: To serve, spoon warm pea purée onto plates, place a sea bass fillet on top, and garnish with 1 tsp lemon zest and a small pat of 1 tbsp unsalted butter to melt over the fish.

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