Pan-Seared Herb-Crusted Sea Bass with Lemon-Garlic Spinach Sauté
This elegant, gluten-free one-pot meal features flaky sea bass fillets crusted with fresh herbs, seared to perfection, and served atop a vibrant lemon-garlic spinach sauté. Perfect for a weeknight dinner or special occasion, it's ready in under an hour with minimal cleanup.
- 4 pieces (6 oz each) sea bass fillets
- 0.25 cup, finely chopped fresh parsley
- 2 tbsp, finely chopped fresh dill
- 1 tbsp fresh thyme leaves
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 4 large, minced garlic cloves
- 8 cups baby spinach
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Pat sea bass fillets dry and season both sides with salt and black pepper. In a small bowl, combine parsley, dill, thyme, and lemon zest.
⏱️ 2 minutesPress the herb mixture onto the top of each sea bass fillet, gently pressing to adhere.
⏱️ 3 minutesHeat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. When hot, add sea bass fillets, herb-side down. Sear for 4 minutes, then carefully flip and cook for another 3-4 minutes, until fish is opaque and flakes easily.
⏱️ 8 minutes 🌡️ medium-highTransfer cooked sea bass to a plate and tent loosely with foil to keep warm.
⏱️ 1 minuteAdd remaining 1 tablespoon olive oil and minced garlic to the same pan. Sauté for 1 minute until fragrant.
⏱️ 1 minute 🌡️ mediumAdd spinach and cook, stirring frequently, until just wilted, about 3 minutes. Stir in lemon juice and season with a pinch of salt and pepper.
⏱️ 3 minutesServe the sea bass fillets over the lemon-garlic spinach sauté. Garnish with extra herbs or a lemon wedge if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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