Pan-Seared Sea Bass with Lemon-Caper Butter and Wilted Spinach

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Delicate sea bass fillets pan-seared to a golden crust, topped with bright lemon-caper butter, served alongside tender wilted spinach. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pieces (6 oz each), skin on sea bass fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp, drained capers
• 2 tbsp, fresh lemon juice
• 1 clove, minced garlic clove
• 2 tbsp, chopped fresh parsley
• 6 cups, washed baby spinach
• 1/2 tsp salt (for spinach)
• 1/4 tsp black pepper (for spinach)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place fillets skin-side down in the pan and cook without moving for 4-5 minutes until skin is crisp and golden brown. Flip fillets carefully and cook for 2-3 more minutes until fish is opaque and flakes easily.
3. Step 3: Remove fish and keep warm. In the same skillet, lower heat to medium and add 4 tbsp unsalted butter, 2 tbsp drained capers, 1 minced garlic clove, and 2 tbsp fresh lemon juice. Stir gently until butter melts and sauce is fragrant, about 2 minutes.
4. Step 4: In a separate pan, add 1 tbsp olive oil and 6 cups baby spinach. Sauté over medium heat for 2-3 minutes until spinach is wilted but still bright green. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Plate sea bass fillets, spoon lemon-caper butter over the top, and serve alongside wilted spinach garnished with 2 tbsp chopped fresh parsley.