Menu
call 01491 825522 Get in touch
  • Blog
  • Recipes
  • Crispy Skin Sea Bass with Roasted Tomato Linguine Recipe

Crispy Skin Sea Bass with Roasted Tomato Linguine Recipe

Looking for a restaurant-quality meal at home? Try this easy Crispy Skin Sea Bass with Roasted Tomato Linguine. A perfect 30-minute Mediterranean seafood dinner.

Bring the taste of the Mediterranean to your table with this elegant yet surprisingly simple sea bass recipe. If you are looking for a healthy seafood dinner that looks impressive but takes minimal effort, this dish is the perfect solution.

Featuring pan-seared sea bass with perfectly crispy skin resting on a bed of rich, garlic-infused tomato linguine, it is a meal that can be whipped up in under 30 minutes. The addition of oven-roasted vine tomatoes and a charred lemon brings a wonderful sweetness and acidity that cuts through the richness of the sauce. It is the ideal main course for a date night or a quick weeknight treat.

Here is everything you need to recreate this stunning Italian-inspired dish at home.

Ingredients

  • 2 sea bass fillets, skin on and scaled (fresh or defrosted)
  • 180g linguine or fettuccine pasta
  • 1 vine of cherry tomatoes (approx. 8-10 tomatoes)
  • 1 lemon, halved
  • 2 tbsp olive oil, plus extra for drizzling
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp dried chili flakes (optional, for a spicy kick)
  • 400g tin of good quality chopped tomatoes or plum tomatoes
  • 1 tsp tomato purée
  • A handful of fresh parsley, finely chopped
  • Salt and freshly ground black pepper

Method

  1. Prepare the roasted garnish: Preheat your oven to 200°C (180°C fan). Place the vine tomatoes and one half of the lemon (cut side up) on a small baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast for 12–15 minutes until the tomatoes are blistered and soft, and the lemon is charred on top. Set aside.
  2. Cook the pasta: Meanwhile, bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the packet instructions until al dente. Reserve a cup of the starchy pasta water before draining—this is the secret to a silky sauce.
  3. Make the tomato pasta sauce: While the pasta is cooking, heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the sliced garlic and chili flakes (if using) and sizzle gently for a minute until fragrant, being careful not to burn the garlic. Stir in the tomato purée, followed by the tinned tomatoes. Season with salt and pepper. Simmer for 5–7 minutes until thickened slightly.
  4. Pan-sear the sea bass: Heat the remaining 1 tbsp of oil in a separate non-stick frying pan over medium-high heat until hot. Pat the sea bass fillets dry with kitchen paper to ensure crispiness, then season both sides well with salt and pepper. Place the fillets skin-side down into the hot pan. Press them down gently with a spatula for the first few seconds to stop the fish from curling. Cook for 3–4 minutes until the skin is golden and crispy and the flesh is mostly opaque. Flip carefully and cook for just 1 more minute on the flesh side. Remove from the heat immediately.
  5. Assemble the dish: Toss the drained pasta into the tomato sauce. Add the chopped parsley and a splash of the reserved pasta water to help the sauce glossily coat the noodles. Toss well to combine.
  6. To serve: Divide the tomato linguine between two serving plates, piling it high in the centre to create height. Carefully place a crispy sea bass fillet on top of each mound of pasta. Garnish with the roasted vine tomatoes and place the charred lemon half on the side for squeezing over the fish. Finish with an extra sprinkle of parsley and black pepper if desired.

Tips for the Perfect Crispy Skin Sea Bass

  • Dry the skin: Moisture is the enemy of crispiness. Always use a paper towel to pat the fish skin completely dry before seasoning.
  • Don't overcrowd the pan: Give the fillets enough space so they fry rather than steam.
  • Time it right: Sea bass cooks very quickly. Watch the side of the fillet; when the colour changes from translucent to white 3/4 of the way up, it is time to flip.

Why you will love this recipe

  • High Protein: Sea bass is an excellent source of lean protein.
  • Quick & Easy: Ready in under 30 minutes, making it great for busy schedules.
  • Restaurant Quality: The presentation of the vine tomatoes and charred lemon elevates the dish instantly.
Recipes

Latest articles

article background image

Top five reasons to retire to Chinnor

30 June 2026

Discover five great reasons to retire to Chinnor, from its friendly community and local amenities to scenic Chiltern Hills countryside,…

Read more
Lifestyle
article background image

Step back in time with a visit to Chinnor & Princes Risborough railway

25 June 2026

Step back in time on the Chinnor & Princes Risborough Railway, with steam and diesel train rides, Chiltern views, themed events,…

Read more
Advice
article background image

Binfield: A great place to get outdoors in the fresh air

2 June 2026

Living in Binfield, an area known for its woodlands and meadows, means having access to some beautiful walks, peaceful parks, green,…

Read more
Lifestyle

Get regular updates from us

We’ll email you details of the latest properties, exclusive events and real life stories straight into your inbox.