Pan fried sea bass makes an impressive main any night of the week. This is a quick and easy recipe served with spiced chickpeas, sweet roast tomatoes and a drizzle of coriander sauce.
We’re going a bit fancy today 🎩
I love love love this dish. We’ve been eating more fish recently and sea bass is one of our favourites because it’s affordable and takes on flavour really well.
For this dish I kept the sea bass really simple and just pan fried it in olive oil to make sure I got that crispy skin.
Then it’s all about the sides! We’ve got spiced chickpeas with a delicious mix of coriander, cumin, sumac and smoked paprika. Tomatoes roasted until they’re soft and collapsing. All topped off with a bright and zingy coriander sauce.
The end result is something packed with flavour which also looks so fancy and impressive.
Why we love this pan fried sea bass…
It’s an easy but impressive main course which looks beautiful which is actually super easy to put together. It’s even simple enough for a weeknight.
This is also a healthy recipe packed with good for you veggies, pulses and spices so it makes a delicious light summer dinner.
If you’re not a fan of sea bass you can switch it for a different fish of your choice. It would work great with any other white fish or even salmon fillets instead.
This recipe is gluten and dairy free so it’s great for lots of people following a special diet.
Sea Bass with Chickpeas Ingredients
Sea Bass Fillets: I used boneless skin on sea bass fillets which were about 100g each.
Cherry Tomatoes: These are roasted until super soft and collapsing.
Chickpeas: I used tinned chickpeas which are just drained and rinsed before cooking.
Spices: The chickpeas are cooking in a combination of ground coriander, ground cumin, sumac, smoked paprika and chilli flakes.
Coriander Sauce: This is a mixture of fresh coriander, lemon juice, garlic, chilli and olive oil which is blended into a smooth sauce.
How to make fried sea bass with spiced chickpeas
Make the coriander sauce: Put everything except the olive oil in a blender and blend until everything is chopped the stream in the olive oil with the motor running until you have a smooth sauce.
Roast the tomatoes: Toss the tomatoes with olive oil, salt and pepper and roast for 30 minutes until soft.
Make the chickpeas: Mix together all of the chickpea spices. Heat the olive oil over a medium-low heat, add the spices and garlic followed by the chickpeas. Allow to cook while you cook the fish.
Fry the fish and serve: Season the sea bass fillets with salt and pepper, heat a tablespoon of olive oil in a frying pan and fry the fish on both sides until cooked through. Serve the dish by splitting the chickpeas between two plates and topping with the sea bass, tomatoes and sauce.
Equipment you need to make this recipe…
Want more? Try these other fish recipes!
- Smoked Mackerel Salad with Quinoa
- Quick and Easy Pasta Puttanesca
- Spiced Baked Fish with Cucumber Salad
- Baked Cod with Potatoes & Chickpeas
- Smoked Salmon Pasta with Asparagus
- Honey Soy Salmon with Noodles & Pickled Cucumber
- Tuna Avocado Toast
Pan Fried Sea Bass with Spiced Chickpeas
- 2 Sea Bass Fillets mine were about 100g each
- Salt and Pepper
- 2 tbsp Olive Oil
- 10 Cherry Tomatoes
For the Spiced Chickpeas
For the Coriander Sauce
- 15 g Coriander
- Juice of 1 Lemon
- 2 cloves Garlic
- 1 Green Chilli deseeded
- 4 tbsp Olive Oil
- Start by making the coriander sauce. Put the coriander, lemon juice, garlic and chilli in a food processor and pulse until everything is chopped. Keep the motor running and stream in the olive oil and blend until everything is smooth. Store in the fridge until ready to use.
- Heat the oven to 200°C/400°F. Drizzle the tomatoes with the olive oil and plenty of salt and pepper then roast for 30 minutes until collapsing and soft.
- Mix together the spices for the chickpeas and add a pinch of salt and pepper. Heat the olive oil over a medium-low heat then add the spices and garlic and stir gently. Add the rinsed chickpeas and allow to cook gently while you cook the fish.
- Season the sea bass fillets with salt and pepper on both sides. Heat a frying pan with a tablespoon of olive oil over a high heat. When it's hot add the fish skin side down and press down gently with a spatula. Leave to cook for 3 minutes without moving it then when it releases easily from the pan flip and cook for another minute on the other side. Remove the fish to a plate.
- Split the chickpeas between two bowls then top with the fish, add the tomatoes and top with the coriander sauce.
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