Pan-Seared Sea Bass with Olive Tapenade and Cucumber-Tomato Salad

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

Delicate sea bass fillets pan-seared to a crisp golden finish, topped with a bold Kalamata olive tapenade, served alongside a refreshing cucumber and tomato salad. This Greek recipe (gluten free), ready in about 25 minutes, pairs sea bass fillets, extra virgin olive oil, Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: To prepare the olive tapenade, combine 1/2 cup pitted and chopped Kalamata olives, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp extra virgin olive oil in a small bowl. Stir to combine and set aside.
  2. Step 2: In another bowl, mix 1 medium diced cucumber, 1 cup halved cherry tomatoes, 2 tbsp finely diced red onion, 1 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, salt, and freshly ground black pepper to taste. Toss gently and refrigerate.
  3. Step 3: Heat a large non-stick skillet over medium-high heat. Add 1 tbsp extra virgin olive oil and swirl to coat.
  4. Step 4: Pat dry 4 sea bass fillets (about 6 oz each) with paper towels and season both sides with salt and freshly ground black pepper.
  5. Step 5: Place sea bass fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving until the skin is crisp and golden.
  6. Step 6: Flip the fillets carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  7. Step 7: Serve each sea bass fillet topped with 2-3 tbsp of the olive tapenade alongside a generous portion of the cucumber-tomato salad.

Frequently asked questions

How long does Pan-Seared Sea Bass with Olive Tapenade and Cucumber-Tomato Salad 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 Olive Tapenade and Cucumber-Tomato Salad?

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 Olive Tapenade and Cucumber-Tomato Salad?

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 Tapenade and Cucumber-Tomato Salad 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.

Is Pan-Seared Sea Bass with Olive Tapenade and Cucumber-Tomato Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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