Q: Can I use frozen sea bass?

A: Yes — just thaw it completely and pat it dry before cooking.

Q: Is sea bass healthy?

A: Yes — it’s a lean protein source rich in omega-3 fatty acids.

Q: What other grains can I use instead of couscous?

A: Try quinoa, bulgur, rice, or cauliflower rice.

Q: Can I make this dairy-free?

A: Yes — replace butter with olive oil or plant-based margarine.

Q: How do I know when the fish is done?

A: It flakes easily with a fork and is opaque throughout.

Q: Can I bake the sea bass instead?

A: Yes — bake at 400°F (200°C) for 10–12 minutes, depending on thickness.

Q: What’s the best way to crisp the skin?

A: High heat, dry skin, and pressing down when placing the fish in the pan.

Q: Can I use this method for other fish?

A: Absolutely — trout, snapper, or halibut work well too.

Q: Should I remove the skin?

A: No — the skin adds texture and flavour when crisped properly.

Q: How long can leftovers be stored?

A: Store in the fridge up to 2 days. Reheat gently in a skillet.

Baixo marinho verificado com molho de manteiga de limão e cuscuz de ervas

Pan-Seared Sea Bass with Lemon Butter Sauce and Herb Couscous

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

410

Sea bass is the kind of ingredient that elevates any dinner — tender, flaky, and mild enough to pair beautifully with bold or delicate flavours alike.

In this quick and elegant dish, sea bass is seared to golden perfection in a hot pan, its skin turning irresistibly crisp while the flesh stays juicy and moist. A splash of lemon juice and a swirl of melted butter finish it with restaurant-style richness, without weighing it down.

Paired with light, fragrant couscous infused with fresh herbs and lemon zest, this meal hits all the right notes: bright, balanced, satisfying. It’s fast enough for a busy weeknight but feels special enough for entertaining.

With just one pan and simple pantry ingredients, this recipe proves that cooking beautiful seafood at home doesn't need to be intimidating — it just needs a little care, a hot pan, and the right finishing touches.

Image of Pan-Seared Sea Bass with Lemon Butter Sauce and Herb Couscous

Ingredients

For the sea bass

2 sea bass fillets, skin on (about 150g / 5 oz each)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
Juice of 1/2 lemon

For the herb couscous

3/4 cup couscous
3/4 cup boiling water or vegetable broth
1 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
1 tablespoon chopped mint
Zest of 1 lemon

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Directions

Pat the sea bass fillets dry and season both sides with salt and pepper.
Heat olive oil in a non-stick or stainless-steel skillet over medium-high heat.
Place sea bass skin-side down and press gently to prevent curling. Sear for 3–4 minutes until the skin is crisp.
Flip fillets and add butter and garlic. Spoon the melted butter over the fish as it finishes cooking (another 1–2 minutes).
Squeeze lemon juice over the fish, then remove from heat and let rest.
Meanwhile, place couscous in a heatproof bowl. Add boiling water or broth, olive oil, and salt. Cover and let sit for 5 minutes.
Fluff couscous with a fork and stir in parsley, mint, and lemon zest.
Serve sea bass over the couscous with extra lemon wedges.

Nutrition

Serving Size: 1
per serving: Calories; 410

Amount/Serving % Daily Value

Fat: 22 grams; 28%
Saturated Fat: 6 grams; 30%
Cholesterol: 75 milligrams; 25%
Sodium: 280 milligrams; 12%
Carbs: 28 grams; 10%
Protein: 30 grams
Sugar: 1 grams
Fiber: 2 grams; 7%

Dicas para cozinhar o robalo perfeitamente

Sempre seque a pele para queimar mais crocantes.
Use uma panela de aço quente, antiaderente ou inoxidável.
Pressione o filete suavemente ao colocá -lo pela primeira vez para evitar enrolamento.
Não cozinhe demais - o robalo é feito quando flocos facilmente.
Termine com limão para um brilho fresco e limpo.
A manutenção da manteiga acrescenta riqueza sem molho pesado.
Deixe os peixes descansarem brevemente após cozinhar para reter sucos.
Use cuscuz ou arroz para absorver os sucos saborosos da panela.
Adicione uma pitada de flocos de pimenta para um calor sutil.
Decore com microgreens ou raspas cítricos para um toque extra.

Sirva com sugestões

Alho salteado feijão verde ou aspargo
Um copo de vinho branco gelado (Sauvignon Blanc ou Pinot Grigio)
Cunhas de limão e guarnição de salsa
Salada de pepino de tomate com cebola vermelha
Cenoura ou erva -doce assada
Hummus ou tahini mergulhe ao lado
Pão crocante para limpar a manteiga de limão
Salada de cuscuz com romã e ervas
Tomates cereja com bolhas
Tapenata de Olive ou Aioli

FAQs

P: Posso usar o robalo congelado?
UM: Sim - apenas descongele completamente e seque antes de cozinhar.

P: O robalo é saudável?
UM: Sim-é uma fonte de proteína magra rica em ácidos graxos ômega-3.

P: Que outros grãos posso usar em vez de cuscuz?
UM: Experimente o arroz quinoa, bulgur, arroz ou couve -flor.

P: Posso tornar isso livre de laticínios?
UM: Sim-substitua a manteiga por azeite ou margarina à base de plantas.

P: Como eu sei quando o peixe é feito?
UM: Floca facilmente com um garfo e é opaco o tempo todo.

P: Posso assar o robalo?
UM: Sim - Assenha a 400 ° C (200 ° C) por 10 a 12 minutos, dependendo da espessura.

P: Qual é a melhor maneira de crocante a pele?
UM: Alto fogo, pele seca e pressionando ao colocar o peixe na panela.

P: Posso usar esse método para outros peixes?
UM: Absolutamente - truta, pargo ou alabote também funcionam bem.

P: Devo remover a pele?
UM: Não - a pele acrescenta textura e sabor quando aumentou corretamente.

P: Quanto tempo as sobras podem ser armazenadas?
UM: Armazene na geladeira até 2 dias. Reaqueça suavemente em uma frigideira.

Chef's Recommendation

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