Pan-Seared Sea Bass with Tomato and Kalamata Olive Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate sea bass fillets pan-seared to crisp perfection, topped with a vibrant tomato and Kalamata olive sauce bursting with Mediterranean flavors. This Greek-inspired seafood recipe (mediterranean), ready in about 25 minutes, pairs sea bass fillets, extra virgin olive oil, garlic cloves 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

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Pat dry 4 sea bass fillets and season with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Place fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crisp and golden. Flip carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
  3. Step 3: Remove fish from skillet and set aside. To the same skillet, add 1 tbsp extra virgin olive oil and 3 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 1.5 cups halved cherry tomatoes and 1/2 cup halved Kalamata olives. Cook for 4 minutes until tomatoes begin to soften.
  5. Step 5: Stir in 1 tbsp red wine vinegar and 1 tbsp chopped fresh oregano. Cook for another 1-2 minutes until sauce thickens slightly.
  6. Step 6: Plate the sea bass fillets and spoon the tomato olive sauce evenly over each. Garnish with 2 tbsp chopped fresh basil and serve immediately.

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