Pan-Seared Sea Bass with Olive Tapenade and Lemon-Herb Quinoa

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

Delicate sea bass fillets pan-seared until golden, topped with a salty olive tapenade and served on a bed of bright lemon and herb-infused quinoa. This greek-inspired seafood ready in about 35 minutes pairs divided olive oil, pitted, chopped black olives, rinsed capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Serves 4 Greek cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup chopped black olives, 2 tbsp capers, 1 minced garlic clove, 1 tbsp chopped fresh parsley, and 1 tbsp olive oil. Stir to make the olive tapenade and set aside.
  2. Step 2: Bring 2 cups vegetable broth to a boil in a medium saucepan. Add 1 cup rinsed quinoa, 1 tsp lemon zest, 1 tbsp chopped fresh dill, 1/2 tsp black pepper, and 1 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
  3. Step 3: Pat 4 sea bass fillets dry with paper towels. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place fillets skin-side down and cook for 4-5 minutes until skin is crisp. Flip and cook for another 2-3 minutes until fish is opaque and flakes easily.
  4. Step 4: To serve, spoon the lemon-herb quinoa onto plates, place a sea bass fillet on top, and garnish with 2 tbsp olive tapenade per fillet. Drizzle with 1 tbsp lemon juice over everything for a bright finish.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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-Herb Quinoa?

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 divided olive oil from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Olive Tapenade and Lemon-Herb Quinoa?

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-Herb Quinoa 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-Herb Quinoa?

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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