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

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

Tender sea bass fillets pan-seared to golden perfection, topped with a bright lemon-caper butter sauce and paired with herb-roasted potatoes. This greek-inspired seafood ready in about 60 minutes blends fillets (6 oz each) sea bass fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 45 min Serves 4 Greek cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb quartered small red potatoes with 1 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes, turning halfway until golden and crispy.
  2. Step 2: Pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add sea bass fillets skin-side down and cook 4-5 minutes without moving until edges are crispy and golden.
  4. Step 4: Flip fillets carefully and cook an additional 3-4 minutes until fish is opaque and flakes easily.
  5. Step 5: Remove fillets to a warm plate. Add 3 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Sauté garlic for 30 seconds until fragrant.
  6. Step 6: Stir in 3 tbsp fresh lemon juice and 2 tbsp drained capers, cooking for 1 minute until sauce slightly thickens.
  7. Step 7: Spoon lemon-caper sauce over sea bass fillets and serve alongside the roasted rosemary potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Sea Bass with Lemon-Caper Sauce and Roasted Potatoes take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Sea Bass with Lemon-Caper Sauce and Roasted Potatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Sea Bass with Lemon-Caper Sauce and Roasted Potatoes?

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 Sea Bass with Lemon-Caper Sauce and Roasted Potatoes 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 Sea Bass with Lemon-Caper Sauce and Roasted Potatoes?

Greek 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.

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