Pan-Seared Sea Bass with Olive Tapenade and Feta Crumble

By AislePrompt Editorial · ·

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 developed and reviewed.

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 recipe (mediterranean), ready in about 20 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 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

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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.

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