Pan-Seared Sea Bass with Saffron-Infused Tomato Broth

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

Delicate pan-seared sea bass served in a fragrant saffron and tomato broth, accented with garlic and fresh basil for a light yet flavorful seafood entrée. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs sea bass fillets, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
• 3 tbsp olive oil
• 4, thinly sliced garlic cloves
• 1 small, finely chopped shallot
• 14 oz canned diced tomatoes
• 1 1/2 cups chicken broth
• 1/4 tsp saffron threads
• 6 leaves, torn fresh basil leaves
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Place 1/4 tsp saffron threads in 1 1/2 cups warm chicken broth and let steep for 10 minutes to release color and aroma.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 4 thinly sliced garlic cloves and 1 finely chopped shallot, sauté for 2-3 minutes until softened and fragrant but not browned.
3. Step 3: Stir in 14 oz canned diced tomatoes with juices and saffron-infused broth. Add 1 tsp salt and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer and cook uncovered for 10 minutes until broth slightly thickens.
4. Step 4: While broth simmers, heat remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat dry 4 sea bass fillets, season skin side with salt and pepper. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
5. Step 5: Flip fillets and cook for 2 more minutes until just opaque throughout. Remove from heat.
6. Step 6: Divide saffron tomato broth among four shallow bowls, place one sea bass fillet in each, garnish with torn fresh basil leaves and serve immediately with lemon wedges on the side.