Harissa-Crusted Sea Bass with Lemon and Olives

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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.

Pan-seared sea bass fillets coated in smoky harissa and lemon, served with a medley of briny olives for a bright, coastal-inspired main course. This Tunisian seafood recipe, ready in about 30 minutes, pairs sea bass fillets, harissa paste, and lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 "Build a week of meals around this recipe" 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: 15 min Serves 4 Tunisian cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) sea bass fillets, bone-in with skin
2 tbsp harissa paste
1 lemon, zest and juice
2 tbsp olive oil
1/4 cup black olives, pitted
1/4 cup green olives, pitted
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 4 sea bass fillets dry with paper towels and season with 1/4 tsp salt and 1/4 tsp pepper.
Step 2: In a small bowl, mix 2 tbsp harissa paste, 1 lemon zest, 1 lemon juice, and 2 tbsp olive oil until smooth.
Step 3: Brush the harissa mixture evenly over both sides of each sea bass fillet.
Step 4: Heat a skillet over medium-high heat. Place fillets skin-side down and cook for 5 minutes until golden brown.
Step 5: Flip fillets, scatter 1/4 cup pitted black olives and 1/4 cup pitted green olives around the fillets, and sprinkle with 1 tsp dried oregano. Transfer skillet to oven and bake for 12 minutes until fish flakes easily.