Seared Citrus-Glazed Sea Bass with Fennel and Orange Salad

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Pan-seared sea bass glazed with a bright citrus sauce, paired with a crisp fennel and orange salad for a fresh seafood entrée. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs sea bass fillets, skin-on, olive oil, orange juice, freshly squeezed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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) sea bass fillets, skin-on
• 3 tbsp olive oil
• 1/2 cup orange juice, freshly squeezed
• 2 tbsp honey
• 1 medium fennel bulb, thinly sliced
• 1 cup orange segments
• 2 tbsp fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp white wine vinegar

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 sea bass fillets with 1 tsp salt and 1/2 tsp black pepper. Place skin side down in the skillet and sear for 4-5 minutes until skin is crisp.
2. Step 2: Flip the fillets and cook for another 3 minutes until the fish is opaque and flakes easily. Remove fish and keep warm.
3. Step 3: In the same skillet, add 1/2 cup freshly squeezed orange juice and 2 tbsp honey. Simmer over medium heat for 3-4 minutes until the glaze thickens and coats the back of a spoon.
4. Step 4: Meanwhile, in a bowl, combine 1 medium thinly sliced fennel bulb, 1 cup orange segments, 2 tbsp chopped fresh dill, and 1 tbsp white wine vinegar. Toss gently to combine.
5. Step 5: Plate the sea bass fillets and drizzle generously with the citrus glaze. Serve alongside the fennel and orange salad for a refreshing contrast.