Pan-Seared Sea Bass with Ligurian Olive Tapenade

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

A delicate sea bass fillet pan-seared to perfection and topped with a vibrant olive tapenade inspired by the flavors of the Italian Riviera. This Italian-inspired seafood recipe, ready in about 20 minutes, pairs sea bass fillets, extra virgin olive oil, black olives, pitted 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: 10 min Cook: 10 min Serves 4 Italian cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) sea bass fillets
3 tbsp extra virgin olive oil
1/2 cup black olives, pitted
2 tbsp capers
2 tbsp, finely chopped fresh parsley
2 cloves, minced garlic cloves
1 tbsp lemon juice
to taste salt
to taste black pepper

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Instructions

Step 1: In a food processor, combine 1/2 cup black olives, 2 tbsp capers, 2 tbsp finely chopped fresh parsley, 2 minced garlic cloves, and 1 tbsp lemon juice. Pulse until coarsely chopped but not pureed, then stir in 1 tbsp extra virgin olive oil and season with salt and black pepper to taste. Set aside the tapenade.
Step 2: Pat dry 4 sea bass fillets (6 oz each) and season both sides with salt and black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place the sea bass fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Step 4: Remove the fillets from the skillet and let rest for 2 minutes. Serve each fillet topped generously with the prepared Ligurian olive tapenade.