Pan-Seared Sea Bass with Olive Tapenade and Wilted Spinach

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

Tender sea bass fillets pan-seared till golden, topped with a vibrant olive tapenade and served alongside garlicky wilted spinach. This greek-inspired seafood (mediterranean) ready in about 25 minutes pairs divided extra virgin olive oil, pitted and chopped black olives, drained and chopped capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 1/2 cup chopped black olives, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest. Set aside the olive tapenade.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Season 4 sea bass fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
  3. Step 3: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove fish from the skillet and keep warm.
  4. Step 4: In the same skillet, add remaining 2 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 6 cups fresh baby spinach, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, stirring, for 2-3 minutes until spinach is wilted.
  5. Step 5: Serve each sea bass fillet topped with a spoonful of olive tapenade alongside the garlicky wilted spinach and lemon wedges for squeezing over.

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Frequently asked questions

How long does Pan-Seared Sea Bass with Olive Tapenade and Wilted Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 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 Wilted Spinach?

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 drained and chopped capers from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Olive Tapenade and Wilted Spinach?

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 Wilted Spinach 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 Wilted Spinach?

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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