Pan-Seared Sea Bass with Olive Tapenade and Roasted Vegetables
Crisp-skinned sea bass fillets topped with a savory olive tapenade, served alongside roasted Mediterranean vegetables infused with garlic and herbs. This greek-inspired seafood (mediterranean vegetables) ready in about 45 minutes pairs (6 oz each) sea bass fillets, olive oil, black olives, pitted and chopped 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.
Ingredients
- 4 pieces (6 oz each) sea bass fillets
- 4 tbsp olive oil
- 1/2 cup black olives, pitted and chopped
- 2 tbsp capers, rinsed
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into strips
- 1 medium red onion, cut into wedges
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into strips, and 1 medium red onion cut into wedges with 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Step 2: Meanwhile, prepare olive tapenade by combining 1/2 cup chopped black olives, 2 tbsp rinsed capers, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, and 2 minced garlic cloves in a small bowl. Stir to combine and set aside.
- Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Place fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving until the skin is crisp and golden.
- Step 5: Flip the fillets carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
- Step 6: Plate the sea bass fillets topped generously with the olive tapenade alongside the roasted vegetables. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Sea Bass with Olive Tapenade and Roasted Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 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 Vegetables?
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 Vegetables?
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 Vegetables 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 Vegetables?
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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