Pan-Seared Sea Bass with Olive Tapenade and Lemon Butter Sauce
Flaky sea bass fillets pan-seared and topped with a vibrant olive tapenade, finished with a tangy lemon butter sauce. This mediterranean-inspired seafood ready in about 22 minutes blends fillets (6 oz each) sea bass fillets, extra virgin olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 fillets (6 oz each) sea bass fillets
- 3 tbsp extra virgin olive oil
- 2, minced garlic cloves
- 1/2 cup, pitted and chopped Kalamata olives
- 2 tbsp, rinsed capers
- 2 tbsp, chopped fresh parsley
- 3 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Flip and cook for 2-3 minutes more until the fish flakes easily.
- Step 3: Meanwhile, prepare olive tapenade by combining 1/2 cup chopped Kalamata olives, 2 tbsp rinsed capers, 2 tbsp chopped fresh parsley, and 1 minced garlic clove in a small bowl.
- Step 4: Remove fish from skillet and set aside. Lower heat to medium and add 3 tbsp unsalted butter, 1 tbsp olive oil, and 2 tbsp lemon juice to the skillet. Swirl until the butter melts and sauce thickens slightly, about 1 minute.
- Step 5: Plate the sea bass fillets and spoon generous amounts of olive tapenade on top. Drizzle with the lemon butter sauce and serve immediately.
Frequently asked questions
How long does Pan-Seared Sea Bass with Olive Tapenade and Lemon Butter Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Sea Bass with Olive Tapenade and Lemon Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Sea Bass with Olive Tapenade and Lemon Butter Sauce?
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 Lemon Butter Sauce 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 Lemon Butter Sauce?
Mediterranean 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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