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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicately pan-seared sea bass fillets topped with a bright lemon-caper sauce served alongside garlicky wilted spinach. This mediterranean-inspired seafood (gluten free, low carb) ready in about 25 minutes blends olive oil, butter, fresh lemon juice 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 320 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

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

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Wilted Spinach?

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 Wilted Spinach?

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 Wilted Spinach 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.

Is Pan-Seared Sea Bass with Lemon-Caper Sauce and Wilted Spinach gluten free?

Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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