Pan-Seared Sea Bass with Regional Tomato and Olive Ragout

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

Flaky pan-seared sea bass topped with a vibrant ragout of sun-ripened tomatoes and briny olives, inspired by Mediterranean regional coastal flavors. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs (5 oz each) sea bass fillets, extra virgin olive oil, cherry tomatoes, halved 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 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 sea bass fillets (5 oz each) and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the sea bass fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden brown. Flip and cook an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Transfer to a plate and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 3 cloves minced garlic for 30 seconds until fragrant. Add 1 1/2 cups halved cherry tomatoes, 1/2 cup chopped kalamata olives, 1/4 tsp red pepper flakes, and 1/4 cup white wine. Simmer for 5-6 minutes until the tomatoes soften and the sauce thickens slightly.
  4. Step 4: Stir in 1/4 cup chopped fresh basil and adjust seasoning with salt and pepper if needed. Spoon the tomato and olive ragout over the sea bass fillets and serve immediately.

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Frequently asked questions

How long does Pan-Seared Sea Bass with Regional Tomato and Olive Ragout 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 Regional Tomato and Olive Ragout?

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 (5 oz each) sea bass fillets from drying out.

Can I substitute ingredients in Pan-Seared Sea Bass with Regional Tomato and Olive Ragout?

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 Regional Tomato and Olive Ragout 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 Regional Tomato and Olive Ragout?

Mediterranean 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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