Grilled Istrian Sea Bass with Olive and Herb Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled sea bass fillets topped with a vibrant salsa of Istrian olives, fresh herbs, and lemon, capturing the coastal flavors of the Istrian region. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, extra virgin olive oil, fresh flat-leaf parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush 4 sea bass fillets with 1 tbsp extra virgin olive oil and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper on both sides.
  2. Step 2: In a small bowl, combine 1/2 cup chopped Istrian green olives, 2 tbsp chopped fresh parsley, 1 tsp finely chopped fresh rosemary, 2 minced garlic cloves, 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, and 1/2 tsp sea salt. Stir well to create a bright, herbaceous salsa.
  3. Step 3: Place the sea bass fillets on the grill and cook for 4-5 minutes per side, until the flesh is opaque and easily flakes with a fork.
  4. Step 4: Remove the fillets from the grill and spoon the olive and herb salsa generously over each serving. Serve immediately with 4 lemon wedges for squeezing.

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