Pan-Seared Sea Bass with Olive Tapenade and Lemon-Caper Sauce

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

Tender sea bass fillets pan-seared until golden, topped with a briny olive tapenade and drizzled with a bright lemon-caper sauce. This Greek recipe (mediterranean), ready in about 27 minutes, pairs sea bass fillets, olive oil, black olives 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: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: To prepare the olive tapenade, combine 1/2 cup chopped black olives, 1/2 cup chopped green olives, 2 tbsp chopped capers, 1 minced garlic clove, and 1 tbsp olive oil in a small bowl. Stir until well mixed and set aside.
  2. Step 2: Pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and cook for an additional 3 minutes until the fish is opaque and flakes easily with a fork. Remove the fillets to a warm plate.
  5. Step 5: In the same skillet, add 1/4 cup dry white wine and 3 tbsp fresh lemon juice. Stir and scrape up any browned bits, simmering for 2 minutes until slightly reduced.
  6. Step 6: Remove from heat and whisk in 1 tbsp olive oil and 2 tbsp chopped fresh parsley to create the lemon-caper sauce.
  7. Step 7: Spoon the olive tapenade generously over each sea bass fillet and drizzle with the lemon-caper sauce before serving immediately.

Frequently asked questions

How long does Pan-Seared Sea Bass with Olive Tapenade and Lemon-Caper Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 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 Lemon-Caper Sauce?

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 Lemon-Caper 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-Caper 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-Caper Sauce?

Mediterranean greek 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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