Pan-Seared Sea Bass with Pea Purée and Crispy Bacon
A light British-inspired seafood dish featuring pan-seared sea bass fillets served over a vibrant pea purée and topped with smoky crispy bacon. This british-inspired seafood ready in about 30 minutes pairs (6 oz each), skin on sea bass fillets, frozen peas, 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.
Ingredients
- 4 pieces (6 oz each), skin on sea bass fillets
- 2 cups frozen peas
- 3 tbsp unsalted butter
- 1 small, finely chopped shallot
- 1/2 cup vegetable stock
- 4, cut into small pieces bacon slices
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a small saucepan, melt 1 tbsp unsalted butter over medium heat. Add 1 finely chopped shallot and sauté for 2-3 minutes until softened but not browned.
- Step 2: Add 2 cups frozen peas and 1/2 cup vegetable stock to the saucepan. Bring to a simmer and cook for 5 minutes until peas are tender.
- Step 3: Transfer peas and shallots to a blender, add 1 tbsp lemon juice and 1 tbsp unsalted butter, and blend until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.
- Step 4: Heat a nonstick skillet over medium-high heat and add 4 bacon slices cut into small pieces. Cook for 5-6 minutes, stirring occasionally, until crispy. Remove bacon pieces with a slotted spoon and drain on paper towels.
- Step 5: Pat dry 4 sea bass fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 6: Heat 2 tbsp olive oil in the same skillet over medium-high heat. Place sea bass fillets skin-side down and cook without moving for 4-5 minutes until skin is crisp and golden.
- Step 7: Flip fillets carefully and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.
- Step 8: To serve, spread a generous spoonful of pea purée on each plate, place a sea bass fillet on top, and sprinkle with crispy bacon pieces.
Frequently asked questions
How long does Pan-Seared Sea Bass with Pea Purée and Crispy Bacon take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pea Purée and Crispy Bacon?
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 frozen peas from drying out.
Can I substitute ingredients in Pan-Seared Sea Bass with Pea Purée and Crispy Bacon?
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 Pea Purée and Crispy Bacon 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 Pea Purée and Crispy Bacon?
British 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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