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

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 until golden, served with a bright lemon-caper sauce and tender wilted spinach for a fresh, elegant meal. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, olive oil, unsalted butter 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 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 sea bass fillets (6 oz each) 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: Add sea bass fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Flip and cook for an additional 2-3 minutes until fish is opaque and flakes easily. Remove from pan and keep warm.
  3. Step 3: Lower heat to medium, add 2 tbsp unsalted butter, 3 minced garlic cloves, and 2 tbsp drained capers to the skillet. Sauté for 1-2 minutes until fragrant.
  4. Step 4: Stir in 1/4 cup freshly squeezed lemon juice and 2 tbsp chopped fresh parsley. Cook for another minute until the sauce slightly thickens.
  5. Step 5: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 6 cups baby spinach and sauté for 2-3 minutes until wilted but still bright green.
  6. Step 6: Serve each fillet topped with the lemon caper sauce alongside a generous portion of wilted spinach.

Related recipes