Poached Sea Bass with Lemon and Dill

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

Delicate sea bass fillets cooked gently in a fragrant lemon-dill broth, served with tender asparagus for a light, elegant dinner. This mediterranean-inspired seafood ready in about 30 minutes pairs sea bass fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, heat 1 tbsp olive oil over medium heat. Season both sides of 2 sea bass fillets (6 oz each) with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.
  2. Step 2: Place fillets skin-side down in the skillet and cook for 3 minutes until golden and crisp. Flip and cook for 2 more minutes.
  3. Step 3: Remove fish and set aside. Add 1 thinly sliced lemon and 3 tbsp chopped fresh dill to the skillet, then pour in 1/2 cup white wine and 1 cup vegetable broth. Simmer for 5 minutes to reduce slightly.
  4. Step 4: Return fish to the skillet, spooning broth over top, and cook for 3 minutes until fish is opaque and flakes easily. Simultaneously, steam 12 oz trimmed asparagus for 5 minutes until tender-crisp.
  5. Step 5: Serve sea bass with broth and asparagus.

Frequently asked questions

How long does Poached Sea Bass with Lemon and Dill take to make?

Total time is about 30 minutes (15 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 Poached Sea Bass with Lemon and Dill?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Poached Sea Bass with Lemon and Dill?

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 Poached Sea Bass with Lemon and Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Poached Sea Bass with Lemon and Dill?

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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