Pan-Seared Sea Bass with Tomato and Fennel Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate sea bass fillets pan-seared until golden, served over a fragrant Mediterranean ragout of tomatoes, fennel, and herbs. This mediterranean-inspired seafood (mediterranean) ready in about 35 minutes pairs fillets (6 oz each) sea bass fillets, olive oil, medium, thinly sliced fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced fennel bulb and 2 minced garlic cloves, sauté for 5 minutes until fennel softens and garlic is fragrant.
  2. Step 2: Add 2 cups halved cherry tomatoes and 1/4 cup dry white wine, cooking for 7-8 minutes until tomatoes break down and sauce thickens slightly. Stir in 2 tbsp chopped fresh parsley and 1 tsp fresh thyme leaves, then season with 1 tsp salt and 1/2 tsp black pepper. Remove ragout from skillet and set aside.
  3. Step 3: Pat dry 4 sea bass fillets and season both sides with salt and pepper. Add remaining 2 tbsp olive oil to the skillet and heat over medium-high. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
  4. Step 4: Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily.
  5. Step 5: Serve each sea bass fillet topped with a generous spoonful of the tomato and fennel ragout, garnished with lemon wedges for squeezing.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Tomato and Fennel 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Tomato and Fennel 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 Tomato and Fennel 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.

What goes well with Pan-Seared Sea Bass with Tomato and Fennel Ragout?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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