Pan-Seared Sea Bass with Olive Tapenade and Feta Crumble

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

Delicate sea bass fillets pan-seared to golden perfection, topped with a tangy olive tapenade and finished with a sprinkle of salty feta cheese. This greek-inspired seafood (mediterranean) ready in about 20 minutes pairs fillets (6 oz each) sea bass fillets, extra virgin olive oil, pitted and chopped kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup chopped kalamata olives, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, 1 minced garlic clove, and 1 tsp lemon zest to make the tapenade; set aside.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Season 4 sea bass fillets with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
  3. Step 3: Place fillets skin-side down in the skillet and cook for 4-5 minutes without moving, until the skin is crisp and golden.
  4. Step 4: Flip the fillets carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
  5. Step 5: Remove the fillets from the skillet and plate. Spoon the olive tapenade evenly over each fillet, then sprinkle with 1/3 cup crumbled feta cheese. Drizzle remaining 2 tbsp olive oil around the plate and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Sea Bass with Olive Tapenade and Feta Crumble 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 Tapenade and Feta Crumble?

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 Olive Tapenade and Feta Crumble?

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 Feta Crumble 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 Tapenade and Feta Crumble?

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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