This Mediterranean sea bass recipe is a perfect example of how some of the most memorable dishes are born from spontaneity rather than strict planning. Simple, seasonal ingredients come together effortlessly to create a dish that feels both comforting and elegant. This dish proves that good cooking does not always need complexity.
This recipe is inspired by Mediterranean flavors, combining tender sea bass fillets with risoni, cherry tomatoes, fresh thyme, olive oil, and a bright touch of lime. Everything is cooked in one pan, allowing the flavors to build gradually while keeping the fish delicate and moist. The result is a light yet satisfying seafood dish that is full of freshness and balance.
This dish takes only about 20 minutes from start to finish! Ideal for both busy weeknights and effortless hosting. It is the kind of recipe that looks impressive enough to serve to guests, yet simple enough to become part of your regular rotation. You can easily swap the protein or adjust the aromatics to your taste. A versatile, go-to recipe for anyone who enjoys quick yet flavorful cooking. This recipe delivers restaurant-quality results with minimal effort. The one-pan Mediterranean sea bass with risoni is well worth trying!
If you like trying sea bass recipes, I highly recommend checking out this Crispy Skin Sea Bass with Fondant Potatoes recipe as well. For more quick dinner ideas, you can also have a look at the Chicken with Asparagus recipe.
Mediterranean Sea Bass
Course: MainCuisine: MediterraneanDifficulty: Easy2
servings15
minutes20
minutes490
kcalIngredients
2 sea bass fillets, skin-off
½ onion, thinly sliced
2 garlic cloves, thinly sliced
150 g cherry tomatoes, halved
100 g risoni
200 ml chicken stock
Juice of ½ lime
Zest of 1 lime
3 tbsp olive oil
Salt and freshly ground black pepper, to taste
3–4 thyme sprigs
Chopped parsley, to finish
Directions
- Heat the olive oil in a wide pan over medium heat. Add the sliced onion and cook until soft and golden.
- Add the garlic and cook briefly until fragrant, then stir in the risoni. Toast the risoni for 1–2 minutes.
- Add the cherry tomatoes and thyme sprigs, season lightly with salt and pepper, and cook for a further 1–2 minutes.
- Pour in the chicken stock, bring to a gentle simmer, and cook uncovered until the risoni is tender and most of the liquid has been absorbed, stirring occasionally.
- Once the risoni is nearly cooked, squeeze in the lime juice and adjust seasoning if needed.
- Place the sea bass fillets on top of the risoni. Zest the lime over the fish and season with salt and pepper.
- Cover the pan with a lid and cook gently over low to medium heat for about 5 minutes, or until the fish is just cooked through and flakes easily.
- Remove from the heat, discard the thyme sprigs, and finish with chopped parsley and an optional drizzle of extra virgin olive oil.
- Serve immediately, ensuring the risoni is creamy and the fish remains tender.