Pan-Seared Sea Bass with Greek Olive and Tomato 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 sea bass fillets pan-seared to golden brown, topped with a fresh, vibrant salsa of Kalamata olives, cherry tomatoes, and herbs. This Greek recipe (mediterranean), ready in about 25 minutes, pairs sea bass fillets, extra virgin olive oil, Kalamata olives, pitted and 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: In a medium bowl, combine 1/2 cup chopped Kalamata olives, 1 cup quartered cherry tomatoes, 2 tbsp chopped fresh parsley, 2 tbsp finely diced red onion, 2 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper. Stir gently and set aside to marinate while cooking the fish.
  2. Step 2: Pat dry 4 sea bass fillets (6 oz each) with paper towels and season both sides lightly with salt and pepper.
  3. Step 3: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
  4. Step 4: Add the fillets skin-side down and sear for 4-5 minutes without moving until the skin is crisp and golden brown.
  5. Step 5: Flip the fillets carefully and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.
  6. Step 6: Remove the fillets from the pan and drizzle with the remaining 1 tbsp olive oil.
  7. Step 7: Spoon the olive and tomato salsa generously over each fillet before serving for a fresh burst of Mediterranean flavor.

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