Pan-Seared Sea Bass with Lemon Herb Butter and Wilted Spinach
Delicately pan-seared sea bass finished with a bright lemon herb butter sauce and served alongside garlicky wilted spinach for a light, elegant meal. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each) 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 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.
Ingredients
- 4 (6 oz each) sea bass fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 6 cups fresh baby spinach
- 1 tsp lemon zest
Instructions
- 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.
- Step 2: Add the fillets skin-side down and cook without moving for 4-5 minutes until skin is golden and crisp. Flip carefully and cook an additional 3 minutes until fish is opaque and flakes easily.
- Step 3: Remove fish from skillet and set aside. Reduce heat to medium and add 4 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Cook for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp lemon juice, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest. Spoon lemon herb butter over fish.
- Step 5: In a separate pan, sauté 6 cups fresh baby spinach over medium heat for 2-3 minutes with a pinch of salt until just wilted and tender.
- Step 6: Plate sea bass fillets atop wilted spinach and drizzle with remaining lemon herb butter sauce. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Sea Bass with Lemon Herb Butter and Wilted Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Sea Bass with Lemon Herb Butter and Wilted Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) sea bass fillets from drying out.
Can I substitute ingredients in Pan-Seared Sea Bass with Lemon Herb Butter 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 Herb Butter 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.
What goes well with Pan-Seared Sea Bass with Lemon Herb Butter and Wilted Spinach?
Mediterranean 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.
