Simple seafood sea bass plate
Pan-seared sea bass fillets rested on fragrant rice cooked with onion and carrot—seafood flavor pure, delicate & satisfying with every bite.
Ingredients
For the Fish
- 4 sea bass fillets
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 teaspoon butter
For the Rice
- 300 g long-grain rice
- 700 ml water
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt
- 1 grated carrot
Preparation for the Fish
- In a skillet, heat the olive oil and butter.
- Season the fish with salt and pepper.
- When the oil is hot, place the fish in the skillet with the skin side down, cooking for 3-4 minutes until golden. Flip the fish and cook for an additional 2 minutes. Avoid overcooking to keep the fish moist.
Preparation for the Rice
- In a pot, heat the olive oil and sauté the onion and grated carrot for 2 minutes.
- Add the rice, stirring well to coat with the oil.
- Add the water and salt, then let the rice simmer over medium heat for about 20 minutes, until tender and the liquid is absorbed. For softer rice, add a bit more water as needed.
- Just before turning off the heat, add the butter, stirring to melt it, then remove from heat.
Flavorful seafood harmony
Rice infused with sweet carrot and savory onion lifts the moist sea bass—textures and tastes dancing in gentle balance.
Savory seafood comfort
Butter and olive oil enrich the dish; sea bass’ skin crisped, flesh tender—seafood grounded in simple, homey warmth.
This elegant sea bass fillet with perfectly seasoned rice is a delightful, balanced meal that brings out the fresh, delicate flavors of the fish alongside the subtle richness of the rice. Enjoy a taste of simple sophistication!
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