This Lemon and Herb Sea Bass recipe brings Mediterranean flavors straight to my table. The sea bass is marinated in zesty lemon and olive oil, then pan-fried until perfectly crispy. Paired with fluffy bulgur wheat, charred courgette, fresh tomatoes, and a vibrant parsley dressing, it makes for a balanced and satisfying meal.

Why You’ll Love This Recipe

I love how this recipe balances lightness and richness. The sea bass is delicate yet flavorful, and the lemon zest cuts through with freshness. The bulgur base makes the dish hearty without being heavy, while the herby dressing ties everything together with a bright finish. It’s a restaurant-quality meal I can make at home in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Echalion shallot

• Lemon

• Courgette

• Medium tomato

• Flat-leaf parsley

• Sea bass fillets

• Vegetable stock paste

• Bulgur wheat

• Olive oil (for marinade and dressing)

• Water for the bulgur

Directions

1. I start by chopping the shallot, zesting and halving the lemon, dicing the courgette and tomatoes, and chopping the parsley.

2. In a bowl, I mix lemon zest, olive oil, salt, and pepper, then coat the sea bass fillets and set them aside to marinate.

3. I sauté the shallot in a saucepan, then add water and stock paste. Once boiling, I stir in the bulgur, cover, and let it rest off the heat for 12–15 minutes.

4. While the bulgur rests, I char the courgette in a hot pan for 6–8 minutes, seasoning lightly before setting aside.

5. For the dressing, I whisk together olive oil, lemon juice, parsley, salt, and pepper.

6. I pan-fry the marinated sea bass, skin side down first, for 3–4 minutes, then flip and cook for another 2–3 minutes until opaque.

7. To finish, I fluff the bulgur with a fork, stir in tomatoes, courgette, parsley, and lemon juice, then plate it with the sea bass on top. I drizzle the herby dressing just before serving.

Servings and timing

This recipe serves 2 people and takes about 45 minutes in total, with around 20 minutes of active cooking time.

Variations

• I sometimes swap bulgur for couscous or quinoa for a gluten-free version.

• A handful of crumbled feta adds a creamy, tangy twist.

• For extra heat, I add chili flakes to the dressing.

• Swapping sea bass with cod or salmon also works beautifully.

Storage/reheating

If I have leftovers, I store the bulgur salad in an airtight container in the fridge for up to 3 days. I keep the fish separate and eat it within 1–2 days. To reheat, I gently warm the bulgur in the microwave or on the stovetop with a splash of water, while the fish is best reheated in a pan to keep the skin crisp—or eaten cold in a salad.

FAQs

Can I make this dish ahead of time?

Yes, I can prepare the bulgur and dressing in advance, then cook the fish just before serving for the freshest taste.

What can I use instead of sea bass?

I sometimes use cod, salmon, or even trout as they cook similarly and absorb the marinade well.

How do I get the fish skin crispy?

I make sure the pan is hot and avoid moving the fish while it cooks skin side down. This ensures the skin crisps nicely.

Can I grill the courgette instead of pan-frying?

Yes, grilling adds a smoky flavor that works wonderfully in this dish.

Is bulgur gluten-free?

No, bulgur contains gluten. For a gluten-free option, I use quinoa or rice instead.

Conclusion

This Lemon and Herb Sea Bass recipe is a refreshing and wholesome meal that feels both light and indulgent. I love how the citrusy marinade, fresh vegetables, and fluffy bulgur come together to create a dish that’s perfect for a weeknight dinner yet impressive enough for guests. It’s one of my favorite ways to enjoy fish with a Mediterranean flair.