Pan-Seared Sea Bass Recipe (No-Flip Method!)
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I’ve cooked countless delicate white fish fillets and this hybrid cast-iron method is HANDS DOWN the best way to guarantee a crispy skin without the stress of flipping. This sea bass recipe also uses basil oil for a brighter & lighter flavour. So good! If you want to pair this sea bass fillet recipe with a quick side, make sure to try my Roasted Tenderstem Broccoli.
Recipe Summary: Sea Bass Recipe
- ✅ Recipe Name: Pan-Seared Sea Bass Recipe (No-Flip Method!)
- 🕦 Ready in: 30 minutes
- 🤝 Serves: 4
- 🍴 Calories: 351kcal
- 🧑🍳 Main ingredients: skin-on sea bass fillets, basil, cherry tomatoes, green olives
- ✨ Summary: This sea bass recipe uses a no-flip method for perfectly crispy skin. It’s all done in one pan with fresh basil oil & blistered tomatoes.
Why you’ll love this recipe
- No-flip crispy skin: The stovetop-to-grill method crisps the skin on the hob & finishes the flesh under the broiler, so you never have to flip the fillets at all. It’s the best pan fried sea bass method I’ve landed on after a lot of testing and it completely removes the anxiety of the fish tearing.
- The built-in sauce: Instead of a butter-heavy sauce, this sea bass recipe uses fresh basil, lemon & garlic oil that cooks into the fish and doubles as a bright garnish.
- One pan: The cherry tomatoes, courgettes, and olives all cook in the same skillet alongside the fish in my seabass recipe. You get a complete dinner with nothing extra to clean, just like this Salmon Tray Bake.
For a great appetiser to serve before dinner, you should make Smoked Mackerel Pâté, Crostini Bruschetta Bites, and Garlic Prawns.
Table of Contents
Ingredients For Pan-Seared Sea Bass
- Skin-on sea bass: Leaving the skin on is essential for that signature crunch. Knowing how to cook sea bass well really does start here. Thick cuts of cod or halibut work well as a substitute and they can then be used in my Pan Fried Cod as well.
- Fresh basil: Basil & lemon make the finishing oil that gives the dish that lovely bright quality. If you don’t have basil, flat-leaf parsley gives you a really similar result. The fresh flavours pair so well with Creamy Lemon Sauce.
- Olive oil: Extra virgin olive oil does three jobs in this sea bass recipe – searing the fish, blistering the tomatoes and courgettes & carrying the flavour of the basil oil.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
There are so many great sea bass recipes you can build from this base:
- Change the vegetables: Asparagus, thin green beans, or sliced bell peppers all work really well in place of courgettes depending on the season. I love using asparagus in spring to soak up the pan juices, and any extra is great tossed into my 10-Minute Crab Pasta too.
- Add capers: A tablespoon of drained capers stirred in just before the pan goes under the grill adds this punchy hit to the sea bass recipe that works so well with the olives & the fish.
- Make it spicy: Scatter dried chilli flakes over the tomatoes and courgettes before the pan goes in. The heat works really well against the sweetness of the tomatoes and the freshness of the basil oil.
How to Make an Easy Sea Bass Recipe
Step 1: Preheat grill to 200°C/400°F. Pat the sea bass fillets with a paper towel to remove any excess moisture, and season both sides with salt and pepper.
Step 2: To a food processor, add olive oil, fresh basil, the juice of half a lemon, garlic, and salt and pepper.
Step 3: Heat olive oil in a cast-iron pan. Place the sea bass skin-side down and leave to fry until crispy. Remove from the pan, add olive oil, and add the courgettes and the cherry tomatoes into the pan.
Step 4: Fry for 3 minutes, then rotate the courgettes and stir the tomatoes in the pan. Season generously with salt and pepper.
Step 5: Add the sea bass back into the pan, skin facing down. Brush with basil oil, then add the olives. Pop under the grill for 10-15 minutes.
Step 6: Finish with the remaining basil oil, lemon wedges, black pepper and optional chilli flakes. Dig in!
If you enjoy quick Mediterranean-inspired dinners, Creamy Sweetcorn Orzo with Paprika Prawns, Baked Orzo with Halloumi & Roasted Mediterranean Veg, and Vegetable Paella are worth a look.
Tips for the best result
- Always pat the fish completely dry before it goes anywhere near the pan or you’ll lose that crispy skin. It’s the most important step in this sea bass recipe, and it applies to any seabass you cook this way.
- The basil oil sauce for sea bass in this recipe is worth making ahead of time & leaving in the fridge so the flavours have time to come together..
- Wait until you can see crispy edges on the skin before you lift the fish off the stovetop. If it sticks when you try to move it, give it another 30 seconds – it’ll release on its own when it’s ready.
- Keep a close eye on the pan once it goes under the grill because the tomatoes & olives can go from perfectly blistered to burnt surprisingly quickly.
Serving Suggestions
The basil oil in this sea bass recipe is honestly one of the best sea bass sauce options I’ve come across. It’s worth spooning over grains like Creamy Rice with Garlic & Parmesan, or crusty bread to soak up every last bit. Some great side options for these would be Air Fryer Green Beans, Skillet Roasted Corn, and these Honey-Roasted Carrots & Parsnips. They’re also great served as a starter-sized portion if you’re cooking dishes like Beef Minestrone Soup and Chicken Bolognese for a crowd and want something that looks impressive without much effort.
Leftover Storage and Reheat Instructions
Refrigerator: Put the completely cooled fish, courgettes, and tomatoes in an airtight container and keep in the fridge for up to 3 days.
Freezer: Freezing this sea bass recipe isn’t recommended.
Reheat: Warm gently in a skillet over medium-low heat with a small splash of water or stock to stop the fish from drying out.
Sea Bass Recipe FAQs
The flesh is done when the thickest part turns opaque and flakes easily with a fork. If you want to be precise, an instant-read thermometer should read 140°F to 145°F (60°C to 63°C).
Yep, skinless works fine, though you’ll miss out on the crispy skin which is honestly what makes this the best sea bass recipe. If you’re going skinless, just sear the bottom for 2 minutes before transferring the pan to the grill.
Black cod, halibut, or thick cuts of regular cod are all great alternatives. They share a similar firm & flaky texture, and hold up really well in a cast-iron pan.
When learning how to cook seabass at home, please pat the fish completely dry and make sure the pan and oil are properly hot before the fish touches them. Moisture & a cold pan are the two things that will ruin your sear every time, and that’s true of any sea bass fillets recipes you try.
Looking for more date-night worthy seafood dishes? Take a look at Boom Boom Shrimp, Creamy Salmon Pasta, or Prawn Salad.
Explore More Quick Fish Recipes
If you tried this Sea Bass recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Sea Bass Recipe with Basil Oil
Ingredients
- 4 skin-on, boneless sea bass fillets
- 6 mini courgettes, halved lengthways and scored
- 250 g mixed cherry tomatoes, sliced in half
- 2 garlic cloves, thinly sliced
- 100 g green olives
- 1 lemon, sliced into wedges
- Bunch of fresh basil
Cupboard Essentials
- 4 tbsp extra virgin olive oil
- Salt
- Pepper
- Optional chilli flakes
Method
- Preheat grill to 200°C/400°F.
- Pat the sea bass fillets with a paper towel to remove any excess moisture. Season both sides with salt and pepper.
- To a food processor, add 2 tbsp extra-virgin olive oil, a handful of fresh basil, the juice of half a lemon, 2 cloves of garlic, and salt and pepper.
- In a cast-iron pan, add 1 tbsp extra-virgin olive oil and heat over medium-high heat.
- Place the sea bass skin-side down and leave to fry for around 3 minutes, or until crispy. Remove from the pan, then add another tbsp of extra virgin olive oil. Place the courgettes score-side down and add the cherry tomatoes into the pan.
- Fry for 3 minutes, then rotate the courgettes and stir the tomatoes in the pan. Season generously with salt and pepper.
- Add the sea bass back into the pan, skin facing down and brush with a little basil oil. Add the olives into the pan too, then pop under the grill for 10-15 minutes.
- Finish with the remaining basil oil, lemon wedges, black pepper and optional chilli flakes. Dig in!
Notes
- Always pat the fish completely dry before it goes in the pan or you’ll lose that crispy skin.
- The basil oil sauce can be made ahead of time & left in the fridge so the flavours have time to come together.
- Wait until you can see crispy edges on the skin before you lift the fish off the stovetop. If it sticks when you try to move it, give it another 30 seconds – it’ll release on its own when it’s ready.
- Keep a close eye on the pan once it goes under the grill because the tomatoes & olives can go from perfectly blistered to burnt surprisingly quickly.
Nutrition
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