Savor This Fresh Fish Recipe by Holland America Line

View of Holland America Line's Gold Gala Pan-Seared Sea Bass meal with cherry tomatoes and arugula on white plate.

Calling all seafood lovers! Are you ready to delight your senses with mouthwatering flavors? We recently teamed up with Vital Choice®, a leader in premium wild-caught fish delivery, to help you enjoy vacation-inspired flavors at home. To support your culinary journey, Sinu Pillai, Holland America Line’s fleet executive chef, hosted a cooking demo featuring our Gold Gala Pan-Seared Sea Bass recipe.

Brought to you as part of our Global Fresh Fish Program, here’s what you’ll need to get started:



  • Cleaned and descaled Wild Sea Bass (400-600 grams) – Order today* from Vital Choice®
    *Note: By clicking this link, you will be redirected to our third-party vendor site.
  • Old Bay Seasoning (1 teaspoon)
  • Olive Oil (2 tablespoons)
  • Salt (1/16th teaspoon)
  • Pepper (1/16th teaspoon)
  • Lemon Zest (1 teaspoon)
  • Micro Basil (0.2 ounces)
  • Roasted Italian Vegetables (optional)
  • Parsnip Purée Mashed Potatoes (optional)
  • Arugula Oil (2 teaspoons)
  • Fresh Arugula Leaves, Crisp-Fried
  • Cherry Tomatoes (2-3 pieces)
  • Thyme and Garlic (optional for seasoning side dishes)

To make your own Arugula Oil:

  • Olive Oil (1 ounce)
  • Fresh Arugula Leaves (2 ounces)
  • Water (1 tablespoon)

Instructions for Gold Gala Pan-Seared Sea Bass

  1. Marinate both sides of the fish fillet with olive oil. Rub in Old Bay seasoning.
  2. Add salt and lemon to both sides. Just a little bit of lemon juice will do to enhance the flavor.
  3. Prepare roasted seasonal vegetables with a little bit of salt, pepper and thyme. Cook over medium heat.
  4. In a medium pot, season parsnips with salt, garlic, bay leaf and thyme. Cover with half-and-half and simmer over medium heat for 10-12 minutes. Another option is to purée parsnips in a food processor, adding butter and enough half-and-half until it becomes a whipped cream texture. Transfer purée and keep warm until you’re ready to add to your plate.
  5. Take your marinated fish fillets and cook skin side down until golden brown before flipping.
  6. Once the skin is crispy, turn and fry until lightly brown. Note: While the fillets are cooking, begin heating the cherry tomatoes in a separate pan with olive oil.
  7. Add roasted vegetables to center of plate.
  8. Add purée to plate.
  9. Top with cooked fish fillet and complement with cherry tomatoes.
  10. Garnish with fried or fresh arugula. Drizzle with arugula oil, lemon zest and micro basil.


Do you have a favorite fresh fish dish from your Holland America Line cruise vacations? Share in the comments below.


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One Comment

  1. Mary Nichols February 2, 2024 at 7:20 pm - Reply

    Last month I tried the Morimoto dishes on the MDR menu. The Miso Cod was pretty darned perfect, cooked to perfection and flavorful.

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