Pan-Seared Sea Bass with Pea Purée and Mint

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 to golden perfection, served atop a vibrant, fresh pea and mint purée for a light British seafood dish. This British-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, frozen peas, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 British cuisine 280 cal/serving

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Ingredients

4 fillets (about 6 oz each), skin on sea bass fillets
2 cups frozen peas
1/4 cup, packed fresh mint leaves
2 tbsp unsalted butter
2 tbsp olive oil
1 tbsp, freshly squeezed lemon juice
1 tsp salt
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: Bring a medium saucepan of water to a boil. Add 2 cups frozen peas and cook for 3 minutes until tender and bright green. Drain and transfer peas to a blender with 1/4 cup fresh mint leaves, 1 tbsp lemon juice, and 1 tbsp unsalted butter. Blend until smooth and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.
Step 2: 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 nonstick skillet over medium-high heat.
Step 3: Place sea bass fillets skin-side down in the hot pan and cook for 4-5 minutes until skin is crisp and golden. Carefully flip and cook for another 2-3 minutes until fish is opaque and flakes easily.
Step 4: Remove fish and rest for 1 minute. Spoon warm pea purée onto each plate, then top with a sea bass fillet, skin side up. Dot the remaining 1 tbsp butter over the fish and garnish with extra mint leaves if desired.