Pan-Seared Sea Bass with Summer Tomato and Basil Ragout

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate pan-seared sea bass served atop a vibrant ragout of summer tomatoes, garlic, and fresh basil. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes pairs halved cherry tomatoes, thinly sliced garlic cloves, torn fresh basil leaves 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 sea bass fillets (6 oz each) with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat. Place the fillets skin-side down and cook without moving for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove from skillet and keep warm.
  4. Step 4: In the same skillet, add 2 tbsp extra virgin olive oil and 3 thinly sliced garlic cloves. Sauté for 1 minute until fragrant but not browned.
  5. Step 5: Add 2 cups halved cherry tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and release juices.
  6. Step 6: Pour in 1/4 cup dry white wine and simmer for 2 minutes until slightly reduced. Stir in 1/3 cup torn fresh basil leaves and remaining 1/2 tsp salt.
  7. Step 7: Spoon the warm tomato and basil ragout onto plates and top each with a sea bass fillet. Serve immediately with lemon wedges for squeezing over.

Frequently asked questions

How long does Pan-Seared Sea Bass with Summer Tomato and Basil Ragout take to make?

Total time is about 25 minutes (10 min prep + 15 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 Summer Tomato and Basil Ragout?

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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Summer Tomato and Basil Ragout?

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 Summer Tomato and Basil Ragout 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.

Is Pan-Seared Sea Bass with Summer Tomato and Basil Ragout gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes