Pan-Seared Sea Bass with Ligurian Olive Tapenade

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

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 ready in about 20 minutes pairs fillets (6 oz each) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Sea Bass with Ligurian Olive Tapenade take to make?

Total time is about 20 minutes (10 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 Ligurian Olive Tapenade?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Ligurian Olive Tapenade?

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 Ligurian Olive Tapenade 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 Ligurian Olive Tapenade?

Italian 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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