Pan-Seared Sea Bass with Saffron and Tomato Sofrito

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Delicate pan-seared sea bass fillets served atop a vibrant saffron-infused tomato sofrito for a bright Spanish seafood entrée. This Spanish-inspired seafood recipe, ready in about 35 minutes, pairs Sea bass fillets, Olive oil, Yellow onion 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 fillets (6 oz each), skin on Sea bass fillets
• 4 tbsp, divided Olive oil
• 1 small, finely diced Yellow onion
• 3, minced Garlic cloves
• 3 medium, finely chopped Roma tomatoes
• 1/4 tsp, soaked in 2 tbsp warm water Saffron threads
• 1/2 tsp Smoked paprika
• 1 tsp, divided Salt
• 1/4 tsp, divided Black pepper
• 2 tbsp, chopped Fresh parsley
• for serving Lemon wedges

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Instructions

1. Step 1: In a small bowl, soak 1/4 tsp saffron threads in 2 tbsp warm water for 10 minutes to release color and flavor.
2. Step 2: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 1 small finely diced yellow onion and 3 minced garlic cloves; sauté for 3 minutes until soft and fragrant.
3. Step 3: Stir in 3 finely chopped Roma tomatoes, the saffron with its soaking water, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/8 tsp black pepper. Cook the sofrito for 10 minutes, stirring occasionally, until it thickens and the tomatoes break down.
4. Step 4: While sofrito simmers, pat dry 4 sea bass fillets and season both sides with remaining 1/2 tsp salt and 1/8 tsp black pepper.
5. Step 5: Heat remaining 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place sea bass fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Carefully flip and cook another 2-3 minutes until fish is opaque and flakes easily.
6. Step 6: Spoon saffron tomato sofrito onto warm plates and top each with a sea bass fillet. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.