Pan-Roasted Sea Bass with Tomato and Olive Ragout

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate sea bass fillets pan-roasted until crisp on the outside, served atop a fragrant ragout of tomatoes, olives, and garlic. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs divided salt, divided black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 sea bass fillets (about 5 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, then add the fillets skin-side down. Cook for 3-4 minutes without moving until the skin is crisp and golden brown, then carefully flip and cook for another 2 minutes until the fish is opaque and flakes easily.
  3. Step 3: Remove sea bass from the skillet and tent with foil to keep warm.
  4. Step 4: Lower heat to medium, add 1 tbsp olive oil and 3 thinly sliced garlic cloves to the same skillet, sauté for 1 minute until fragrant.
  5. Step 5: Add 1 1/2 cups halved cherry tomatoes and 1/2 cup halved pitted kalamata olives; cook for 4-5 minutes until tomatoes soften and release juices.
  6. Step 6: Pour in 1/4 cup white wine and simmer until reduced by half, then stir in 1 tbsp lemon juice and 1/4 cup chopped fresh basil; season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  7. Step 7: Spoon the tomato and olive ragout onto plates and top each with a sea bass fillet before serving immediately.

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Frequently asked questions

How long does Pan-Roasted Sea Bass with Tomato and Olive Ragout take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Sea Bass with Tomato and Olive Ragout?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided salt from drying out.

Can I substitute ingredients in Pan-Roasted Sea Bass with Tomato and Olive Ragout?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Sea Bass with Tomato and Olive Ragout for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Sea Bass with Tomato and Olive Ragout?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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