Pan-Seared Sea Bass with Olive Tapenade and Roasted Lemon Potatoes

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

Crisp-skinned sea bass paired with a zesty olive tapenade served alongside golden roasted lemon potatoes for a fresh Mediterranean meal. This greek-inspired seafood (mediterranean) ready in about 50 minutes pairs 6 oz each sea bass fillets, extra virgin olive oil, small potatoes, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 35 min Serves 4 Greek cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb quartered small potatoes with 2 tbsp extra virgin olive oil, 1 1/2 tsp sea salt, 1/2 tsp black pepper, and 3 tbsp fresh lemon juice. Spread on a baking sheet and roast for 30-35 minutes until golden and crisp.
  2. Step 2: Meanwhile, finely chop 1/2 cup pitted kalamata olives, 2 tbsp capers, 2 minced garlic cloves, and 2 tbsp chopped fresh parsley. Mix together to create the olive tapenade.
  3. Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 4 sea bass fillets with 1/2 tsp sea salt and 1/2 tsp black pepper.
  4. Step 4: Place the fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy and golden.
  5. Step 5: Flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
  6. Step 6: Serve each sea bass fillet topped with 2 tbsp of the olive tapenade alongside the roasted lemon potatoes.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Roasted Lemon Potatoes?

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 6 oz each sea bass fillets from drying out.

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

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 Roasted Lemon Potatoes 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 Roasted Lemon Potatoes?

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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