Pan-Seared Sea Bass with Olive and Tomato Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp-skinned sea bass fillets topped with a vibrant olive and tomato tapenade that captures the essence of the Mediterranean coast. This greek-inspired seafood (mediterranean) ready in about 20 minutes pairs (6 oz each) sea bass fillets, skin on, olive oil, salt 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: 10 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
  2. Step 2: Place fillets skin-side down in the skillet and cook for 4-5 minutes without moving until skin is crisp and golden. Flip and cook for 2-3 minutes until fish is opaque and flakes easily.
  3. Step 3: Meanwhile, in a small bowl, combine 1/2 cup chopped kalamata olives, 1/3 cup finely chopped sun-dried tomatoes, 2 tbsp rinsed capers, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 tbsp lemon juice. Stir well to create tapenade.
  4. Step 4: Remove fish from heat and spoon olive and tomato tapenade evenly over each fillet.
  5. Step 5: Drizzle remaining 1 tbsp olive oil over the plated fish and serve immediately with a side of steamed vegetables or rice.

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Frequently asked questions

How long does Pan-Seared Sea Bass with Olive and Tomato 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 Olive and Tomato 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 olive oil from drying out.

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

Greek 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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