Pan-Seared Sea Bass with Lemon-Oregano Butter and Greek Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky pan-seared sea bass finished with a zesty lemon-oregano butter, paired with a refreshing tomato and cucumber Greek salad. This greek-inspired seafood ready in about 27 minutes pairs fillets (6 oz each) sea bass fillets, tablespoons olive oil, tablespoons unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 12 min Serves 4 Greek cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 sea bass fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  2. Step 2: Flip the fillets carefully and cook for another 3-4 minutes until the fish flakes easily with a fork. Remove fish from heat and tent loosely with foil.
  3. Step 3: In the same skillet, reduce heat to low and add 3 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, and 1 tablespoon chopped fresh oregano. Stir constantly for 1 minute until the butter melts and the sauce is aromatic.
  4. Step 4: Toss 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup Kalamata olives with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and a pinch of salt in a large bowl. Sprinkle 1/3 cup crumbled feta cheese on top.
  5. Step 5: Serve each sea bass fillet drizzled with the lemon-oregano butter alongside a generous portion of the fresh Greek salad.

Frequently asked questions

How long does Pan-Seared Sea Bass with Lemon-Oregano Butter and Greek Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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-Oregano Butter and Greek Salad?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Lemon-Oregano Butter and Greek Salad?

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-Oregano Butter and Greek Salad 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-Oregano Butter and Greek Salad?

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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