Pan-Seared Sea Bass with Saffron-Infused Spanish Rice

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Delicate sea bass fillets pan-seared to golden perfection served atop aromatic saffron-infused rice bursting with Mediterranean flavors. This Spanish-inspired seafood recipe (mediterranean), ready in about 45 minutes, pairs sea bass fillets, olive oil, short-grain rice 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.

Ingredients

• 4 (5 oz each), skin on sea bass fillets
• 3 tbsp olive oil
• 1 cup short-grain rice
• 1 small, finely diced onion
• 2, minced garlic cloves
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 2 cups, low sodium chicken broth
• 1/4 cup white wine
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear; drain well.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely diced small onion and 2 minced garlic cloves, sauté for 3-4 minutes until soft and fragrant.
3. Step 3: Stir in the drained rice and cook for 2 minutes, coating each grain with oil. Add 1/4 tsp saffron threads soaked in 2 tbsp warm water, 2 cups chicken broth, and 1/4 cup white wine; season with salt to taste.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed. Remove from heat and let rest covered for 5 minutes.
5. Step 5: Meanwhile, pat dry 4 sea bass fillets and season both sides with salt and black pepper.
6. Step 6: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden; carefully flip and cook another 2-3 minutes until fish is opaque and flakes easily.
7. Step 7: Fluff the rice with a fork and stir in 2 tbsp chopped fresh parsley.
8. Step 8: Plate the saffron rice, top with sea bass fillets, and garnish with lemon wedges for squeezing before serving.