Pan-Seared Sea Bass with Lemon-Caper Sauce and Herbed Potatoes

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

Tender pan-seared sea bass fillets served with a tangy lemon-caper sauce and roasted potatoes tossed with fresh herbs. This Greek-inspired seafood recipe, ready in about 50 minutes, pairs sea bass fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 35 min Serves 4 Greek cuisine 410 cal/serving

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Ingredients

4 fillets (6 oz each) sea bass fillets
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
1 lb, quartered small potatoes
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
3 tbsp butter
2 cloves, minced garlic cloves
2 tbsp fresh lemon juice
2 tbsp, drained capers
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 lb quartered small potatoes with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 30 minutes until golden and tender.
Step 2: Meanwhile, pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Sear sea bass fillets skin-side down for 4-5 minutes until crispy. Flip and cook 2-3 minutes more until fish is opaque and flakes easily. Remove and keep warm.
Step 4: In the same skillet, melt 3 tbsp butter over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 5: Stir in 2 tbsp fresh lemon juice and 2 tbsp drained capers, cooking for 1 minute until sauce thickens slightly.
Step 6: Plate sea bass over roasted potatoes and spoon lemon-caper sauce on top. Garnish with 2 tbsp chopped fresh parsley and serve immediately.