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pan fried seabas with orange in a round pan.

Pan Seared Sea Bass

Sea bass fillets are marinated in orange and lemon then pan seared and served with a basil and ornage and lemon sauce.
5 from 16 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine British
Servings 4
Calories 394 kcal


  • Sharp knife
  • Large frying pan / skillet
  • Juicer
  • Large shallow dish
  • Fish Slice
  • Wooden spoon


  • 600 g sea bass 4 fillets
  • 6 tablespoon olive oil
  • 2 oranges
  • 1 lemon
  • 3 tablespoon flour plain / all purpose
  • 1 teaspoon salt
  • 1 teaspoon ground pepper mixed peppercorns
  • 1 tablespoon chopped basil
  • 1 tablespoon butter


  • Juice one orange and half of the lemon. Cut and remove the rind from the remaining orange and lemon half then slice.
  • Place the fish fillets in a shallow dish in one layer and drizzle over 4 tablespoons of the olive oil and half of the pepper.
  • Lay the orange and lemon slices on top. Cover the dish and refrigerate for 4 hours.
  • Finely slice the basil leaves in a chiffonade.
  • Mix the flour with the salt and remaining pepper. Pat the fish dry with paper towel and dip in the flour. Shake off any excess.
  • Heat the remaining oil in a large pan over a medium to high heat.
  • Place the fish skin down in the pan and leave to cook for 2 minutes.
  • Turn over carefully and cook the other side for a further 2 minutes.
  • Remove the fish and keep warm while you make the sauce.
  • Add the butter to the pan to melt then stir in the lemon and orange juices for a minute.
  • Stir in the basil then pour over the fish.
  • Garnish with the marinade fruit slices to serve.


Calories: 394kcalCarbohydrates: 15gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 690mgPotassium: 559mgFiber: 3gSugar: 7gVitamin A: 324IUVitamin C: 49mgCalcium: 65mgIron: 2mg
Keyword pan fried, pan seared, sea bass
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