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Pan Seared Sea Bass With Warm Spinach Salad

Prep Time:10 min
Cook Time:15 min
Yield: 4 servings


  • 1/4 cup Crisco┬« Pure Canola Oil, divided
  • 4 (6 oz.) sea bass fillets
  • Salt and pepper to taste
  • 1 red onion, cut into thin strips
  • 2 cups button mushrooms, sliced
  • 1 tomato, cut into 8 wedges
  • 1 pound fresh baby spinach, stems removed
  • 4 strips crisply cooked bacon, chopped
  • 3 tablespoons sunflower seeds
  • 1 tablespoon balsamic vinegar


  1. 1.
    HEAT 2 tablespoons oil in large heavy skillet over medium-high heat. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet. Cook 5 minutes more. Remove from pan; keep warm.

  2. 2.
    ADD 2 tablespoons oil to pan. Add onion, mushrooms, tomato, spinach, bacon and sunflower seeds. Cook and stir quickly over medium-high heat. Add vinegar. Toss and cook just until warm. Place spinach mixture on 4 serving plates. Top each with a sea bass fillet.


Serving Size (1/4 of recipe), Calories 420 (Calories from Fat 180), Total Fat 21g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 85mg, Sodium 490mg, Total Carbohydrate 20g (Dietary Fiber 7g, Sugars 4g), Protein 42g; Percent Daily Value*: Vitamin A 90%, Vitamin C 40%, Calcium 10%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.

Pan Seared Sea Bass With Warm Spinach Salad

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