If you enjoy fish, I'm sure you will love this recipe for pan-fried sea bass. The fish is fried until flaky with a slightly crispy skin, then gently warmed through in my versatile garlic and vegetable sauce. This is one of those recipes that makes you think 'Wow - that tastes good! '
Recipe at a glance
- How this pan fried sea bass is made: The sea bass is lightly fried, then set aside, while the vegetables are sauteed. The garlic sauce is added, and the vegetables are simmered until tender. Finally, the sea bass is added back to the pan along with defrosted frozen peas heated through before serving.
- Main ingredients: Sea bass fillets, vegetables, soy and oyster sauce, 5-spice powder, rice wine vinegar, tomato puree, brown sugar.
- Prep time: 10 minutes - to peel and chop a few vegetables.
- Cooking time: 30 minutes - 6 minutes for the fish, 20 minutes for the sauce and vegetables, and 4 minutes for the fish to warm up in the sauce.
- Yield: Serves 2, but if you add extra fish and vegetables, you can easily scale it to serve more. See FAQ below for more details on scaling.
Sea bass - my favourite fish
I absolutely love sea bass - the creamy flavour of the fish is absolutely mouth-watering, and it features on my menu as often as possible - either simply poached in butter, or fried in my easy batter (pan fried fish fillets with a light batter).
So when I spotted 2 monster-sized pieces of sea bass in the supermarket the other day, I just knew I had to do something special with them. And as usual, my garlic vegetable sauce came to the rescue!
This pan-fried sea bass with garlic and vegetable sauce isn't something you would normally think of when cooking fish - but oh my goodness, this was delicious! I can't imagine why I've never thought of trying this before. The best part is that it works with any firm fish, such as cod or haddock, not just sea bass.
The fish is pan-fried in butter until barely cooked, then set aside while a simple garlic and vegetable sauce is made in the same pan. The fish is added back to the sauce to finish cooking, and before you know it, dinner is on the table. Half an hour from start to finish!
The sauce isn't overpoweringly garlicky, but it's packed with mild Asian-style flavours that pair beautifully with the delicate flavour of the fish. The vegetables add freshness and extra goodness, so apart from a starchy side such as chips (hubby's favourite) or creamy mashed potatoes to soak up all that lovely sauce, this is an easy one-pan meal.
I really do love my garlic sauce - it features in so many of my recipes (it goes with everything)! If you enjoyed this easy sea bass recipe, you might like to try some of my other recipes that use this sauce (in various ways):
- Easy weeknight rump steak strips in garlic sauce
- Duck in garlic sauce with vegetables
- Leftover roast pork in garlic sauce
- Asian garlic chicken with cashews
Jump to:
Why you should try this recipe
- Quick and easy to make. Everything (apart from the chips or mashed potatoes) comes together in one pan and is ready in about 30 minutes.
- Packed with flavour. The delicate creamy sea bass pairs beautifully with the mild garlicky sauce and tasty vegetables.
- Versatile recipe. Works just as well with other firm fish, such as cod or haddock, so you can use what you have.
- Easy clean up. The fish and sauce are cooked in the same pan, which is always a bonus.
- Lots of sauce. Loads of it, in fact - because let's be honest, nobody complains about having extra sauce on their plate!
Ingredients for pan-fried sea bass
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
Fish and vegetables
- Sea bass fillets. I used fresh sea bass fillets, but you could use frozen fillets instead. If using frozen sea bass, allow it to defrost in the refrigerator before cooking it. Sea bass fillets (either fresh or frozen) are normally sold with the skin on. I like to cook it with the skin still on, as it helps prevent the fish from breaking up in the pan. The skin is edible (and if allowed to crisp is very tasty), but if you prefer it without the skin, it peels off easily once the fish has cooked.
- Onions. Peeled, quartered and separated into petals. I like large pieces of onions in this sauce; if you prefer, you can slice the onions instead.
- Capsicum (red bell pepper). Deseeded and cut into chunks or sliced.
- Carrots and beans. The choice of vegetables is actually to your own preference. You could use broccoli, mushrooms, brussels sprouts, sweet potato or even cubed butternut squash. Just ensure whatever vegetables you choose are cut into roughly even-sized pieces.
- Beansprouts. These are optional. I enjoy them, so I added some 🙂 .
- Frozen peas. Peas and fish pair really well together, so I added half a cup of defrosted frozen peas. Leave them out if you prefer.
Garlic sauce
- Fish stock. I used a Knorr fish stock pot dissolved in one cup of boiling water. If you have fresh fish stock, by all means use that instead.
The sauce ingredients should be combined in a small bowl, ready to be added to the stock. They are:
- Oyster sauce
- Dark soy sauce
- Chinese 5-spice powder - I like to use Schwartz brand, but you could use your own particular favourite brand.
- Rice wine vinegar - substitute with any white fruity vinegar or even dry sherry.
- Brown sugar - balances the tang from the vinegar.
- Tomato puree (or tomato paste) - which is concentrated tomatoes.
- Cornflour or cornstarch - to thicken the sauce.
Instructions for pan-fried sea bass and garlic sauce
Fry the fish and vegetables
💡Tip - Fry the fish skin-side down first to give it time to brown and crisp, then flip it and fry for another minute or two. The actual time depends on the thickness of the fillets.
Step 1: Heat 2 tablespoons of oil in a frying pan over moderate heat. Sprinkle the fish lightly with salt on both sides. Add the fish (skin side down) and cook for 4 minutes. Turn over and cook on the other side for 2 minutes. Remove to a plate and set aside.
Step 2: Add another splash of oil to the pan, then add the onions, red pepper and crushed garlic. Stir fry for 4 to 5 minutes until the onions turn translucent and the pepper is starting to soften.
Saute the vegetables and prepare the stock
💡Tip - Allow the stock to cool before adding the cornflour otherwise you'll end up with lumps.
Step 3: Add the carrots and beans and stir to coat them with the oil.
Step 4: Dissolve the fish stock pot in boiling water and allow it to cool for a few minutes. Stir in the rest of the sauce ingredients.
Simmer the vegetables until just tender
💡Tip - Don't overcook the vegetables - they should be tender but still firm.
Step 5: Pour the sauce into the pan and add the bean sprouts. Bring to a boil.
Step 6: Cover with a lid and turn the heat to low. Simmer for 8 to 10 minutes until the vegetables have softened.
Add the fish back
💡Tip - Add the fish skin side up so that it remains crispy.
Step 7: Stir in the defrosted peas, and add the fish (skin side up). Cover with a lid and simmer for 2 to 3 minutes until heated through.
See the recipe card below for more tips and hints to ensure a perfect outcome every time!
Serving suggestions
This dish is best enjoyed freshly cooked, as reheating can affect the delicate texture of the fish.
- Spoon the garlic and vegetable sauce onto a deep plate and arrange the fish on top.
- Add your starch of choice (mashed potatoes, chips or rice) on the side and optionally spoon more sauce over the top. See the next section for my easy way to make chips (or French fries) in the air fryer.
- Optionally add a lemon wedge to squeeze over the fish.
- The skin is edible, but if you don't enjoy fish skin, simply peel it off. It comes away easily.
How to make chips in the air fryer
My husband loves what he calls 'Chinese chips' - the sort sold in Chinese takeaways all over the UK. They are dry rather than greasy, and soak up the tasty garlic sauce perfectly. I use my air fryer to replicate them at home for him. This is how to do it:
- Peel as many potatoes as you will need for the number of people you are serving. I tend to make one medium-sized potato per person, which weighs around 170 grams or 6 ounces (unpeeled weight).
- Peel and wash the potatoes, then slice them into chips.
- Pat them with a paper towel to dry them.
- Place them in your air fryer basket (no need to preheat it), sprinkle the chips with a little salt and spray them very lightly with cooking oil.
- Cook them at 195°C / 385°F for 12 minutes, then shake the basket or stir the chips with a spatula.
- Cook for a further 10 minutes.
- If they haven't browned to your liking, you can cook them for another minute or two.
Substitutions
Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.
- Gluten-free. Use gluten-free soy sauce (or tamari) in the garlic sauce, ensure your oyster sauce is labelled gluten-free, and check the stock cubes or stock pot ingredients.
- Daily free. The recipe as written is dairy-free. Ensure you don't use butter to fry the fish.
- Low sodium. Use low-sodium soy sauce and season the fish with a low-salt fish seasoning rather than salt.
Variations
There are various ways in which you could vary this pan-fried sea bass recipe to suit your own taste. Here are a few ideas:
- Different fish. Any firm white fish works well with this recipe. Try cod, haddock, hake or kingklip. Australian readers might like to try barumundi or red snapper. Softer fish such as sole or flounder would not be suitable. I haven't tried it with salmon yet, so I can't advise on this.
- Spicy. If you enjoy spicy food, add a pinch of dried chilli flakes or a dash of chilli oil to the sauce ingredients.
- Crispy fish. If you enjoy really crispy fish skin, dust the fish lightly in flour or cornflour before frying.
Equipment
The best pan to use to make sea bass with garlic sauce is a large saute pan or frying pan, which should have a tightly-fitting lid. Because the fish fillets will be laid on top of the sauce to finish cooking, you need a pan with a large surface area. The lid is used to cover the pan while the vegetables are cooking.
You will also need a jug to mix the sauce ingredients with the stock, and a spatula for stirring.
💡Top Tip💡
Don't forget to take the fish out of the frying pan one or two minutes before it is completely cooked. It will finish cooking as it is reheating in the sauce.
FAQ
Yes, but allow the fish to defrost completely (in the refrigerator) and pat it with a paper towel before frying. Excess moisture will prevent the skin from crisping.
No - you should cook the fish with the skin on, which will prevent it from drying out. I like to serve it with the skin on, but it peels away easily once cooked if you don't enjoy the skin.
Absolutely. If you prefer a thicker sauce, you can stir in a mixture of 2 teaspoons of cornflour and 2 tablespoons of water and stir for a minute or two on gentle heat before adding the fish back to the sauce.
Use one fillet of sea bass per person. Ensure you add enough vegetables for everyone, and use one cup of stock for every 2 people. You can double the ingredients for the sauce, but take care not to add too much 5-spice powder - it can be quite strong. You should also take care with the brown sugar - you don't want to make the dish too sweet.
Unfortunately, the cooked sea bass isn't suitable for freezing.
Leftover sauce and vegetables can be frozen in a suitable container for up to 3 months.
To use, allow the frozen sauce and vegetables to defrost in the refrigerator. Reheat the sauce in a saucepan on the stove and serve with freshly fried fish and your choice of starch.
Save for later
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Related recipes
Visit my fish and seafood recipes page for other tasty fish recipes. Here are a few you might enjoy:
📋The recipe
Fresh pan-fried sea bass in garlic vegetable sauce
(Click the stars to rate this recipe)
Equipment
- Large saute pan (with lid) OR
- Large frying pan with lid
- Jug for mixing the sauce
- Spatula
Ingredients
Fish and vegetables
- 2 fillets sea bass approximately 140 grams or 5 ounces each
- 1 medium onion peeled, quartered and separated into petals
- 1 small capsicum or red bell pepper deseeded and cut into chunks
- 3 cloves garlic minced
- 1 medium carrot peeled and cut into batons
- 10 green beans topped and tailed and cut into 2-inch lengths
- 1 cup bean sprouts optional
- ½ cup frozen peas defrosted
- 2 - 3 tablespoons sunflower or other vegetable oil
- Salt to taste
Garlic sauce
- 1 fish stock pot
- 1 cup boiling water
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon Chinese 5-spice powder adjust according to the strength of the brand you use
- 1 tablespoon rice vine vinegar or dry sherry
- 1 tablespoon tomato puree
- 1 teaspoon brown sugar adjust to taste for more sweetness
- 2 teaspoons cornflour or cornstarch
Instructions
- Heat 2 tablespoons of oil in a frying pan over moderate heat. Sprinkle the fish lightly with salt on both sides. Add the fish (skin side down) and cook for 4 minutes. Turn over and cook on the other side for 2 minutes. Remove to a plate and set aside.2 fillets sea bass, Salt to taste, 2 - 3 tablespoons sunflower or other vegetable oil
- Add another splash of oil to the pan, then add the onions, red pepper and crushed garlic. Stir fry for 4 to 5 minutes until the onions turn translucent and the pepper is starting to soften.1 medium onion, 1 small capsicum or red bell pepper, 3 cloves garlic
- Add the carrots and beans and stir to coat them with the oil.1 medium carrot, 10 green beans
- Dissolve the fish stock pot in boiling water and allow it to cool for a few minutes. Stir in the rest of the sauce ingredients.1 fish stock pot, 1 cup boiling water, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon Chinese 5-spice powder, 1 tablespoon rice vine vinegar, 1 tablespoon tomato puree, 1 teaspoon brown sugar, 2 teaspoons cornflour or cornstarch
- Pour the sauce into the pan and add the bean sprouts. Bring to a boil.1 cup bean sprouts
- Cover with a lid and turn the heat to low. Simmer for 8 to 10 minutes until the vegetables have softened.
- Stir in the defrosted peas, and add the fish (skin side up). Cover with a lid and simmer for 2 to 3 minutes until heated through.½ cup frozen peas
- Serve the fish on top of the vegetables, accompanied by your starch of choice.
Notes
- Dry the fish well before cooking. Pat the fish with a paper towel to remove excess moisture - this will ensure the skin crisps properly in the pan.
- Don't move the fish too soon. Leave the fish for at least 4 minutes on moderate heat, skin side down, before turning to cook the other side.
- Cook the fish gently. Sea bass only takes a few minutes to cook. Remove it from the pan while it is slightly underdone so it can continue cooking while you warm it in the sauce.
- Allow the fish stock to cool before adding the cornflour. If you add dry cornflour to boiling hot stock, it will form lumps. You can either let the stock cool for a few minutes or mix the cornflour to a paste with a little cold water before stirring it into the stock.
- Don't overcook the vegetables in the sauce. The vegetables should still have a little 'bite' to them. Don't cook them so long that they turn mushy.
- Cut the vegetables evenly. Try to cut the vegetables to more or less the same size so that they all cook at the same time.
- Reheat - don't boil. When reheating the fish in the sauce, keep the heat to a simmer so the fish finishes cooking gently without overcooking.
Storage and freezing: This dish is best enjoyed freshly cooked, as reheating can affect the delicate texture of the fish. However, if you want to store leftovers and reheat them, this is how to do it.
- Refrigerator. Allow the dish to cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- Freezing. Unfortunately, the cooked sea bass isn't suitable for freezing.
Leftover sauce and vegetables can be frozen in a suitable container for up to 3 months.
To use, allow the frozen sauce and vegetables to defrost in the refrigerator. Reheat the sauce in a saucepan on the stove and serve with freshly fried fish and your choice of starch. - Reheating. Reheat gently to avoid overcooking the fish. Warm in a pan with the sauce until heated through. You could also reheat it in the microwave in short bursts on half power.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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