Pan-Seared Sea Bass with Warm Spinach Grain Bowl and Honey-Dijon Dressing

This pan-seared sea bass with crispy skin sits atop a warm grain bowl packed with spinach, sweet dried cranberries and buttery walnuts. A tangy honey-Dijon dressing ties everything together for a meal that feels elegant but comes together in under 20 minutes-with no chopping required.

Perfect for busy weeknights, this recipe proves that eating well doesn’t need complicated techniques. The combination of flaky fish, hearty grains and vibrant toppings delivers both flavor and nutrition in every bite.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the sea bass dry with paper towels and season both sides with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Place the fish skin-side down and cook until the skin is crispy, about 5-7 minutes. Flip and cook until the fish is cooked through, 1-2 minutes more. (Lower heat if browning too quickly.) Transfer the fish to a plate.
2. While the fish cooks, massage the grain pouch to separate the grains, then partially open the package. Microwave for 1½-2 minutes until warmed through. In a large bowl, whisk together the roasted onion and garlic spread, half the white wine vinegar, a generous drizzle of olive oil, salt and pepper.
3. Add the warmed grains and spinach to the bowl with the dressing. Toss until the spinach has slightly wilted and everything is evenly coated. Taste and adjust seasoning with salt, pepper and the remaining vinegar as desired.
4. Divide the grain mixture between serving bowls. Top with dried cranberries and walnuts. Place the seared sea bass on top and drizzle with honey Dijon dressing. For easier eating, flake the fish into pieces and mix everything together.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute Chilean sea bass with other firm white fish such as cod, halibut or haddock. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store the grain mixture and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat the grains in the microwave and gently reheat the fish in a pan to keep the skin crispy.

Can I make this recipe nut-free?

Yes, simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds for a similar crunch.