Pan-Seared Sea Bass with Greek Olive and Tomato Salsa

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

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.

Frequently asked questions

How long does Pan-Seared Sea Bass with Greek Olive and Tomato Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 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-Seared Sea Bass with Greek Olive and Tomato Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Sea Bass with Greek Olive and Tomato Salsa?

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-Seared Sea Bass with Greek Olive and Tomato Salsa 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-Seared Sea Bass with Greek Olive and Tomato Salsa?

Mediterranean greek 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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