Pan-Seared Sea Bass with Tomato and Olive Ragout

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 golden perfection, topped with a vibrant Mediterranean ragout of tomatoes, olives, and capers. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, olive oil, cherry tomatoes 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden, then flip and cook 2-3 minutes more until fish is opaque and flakes easily. Remove fish to a warm plate.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 1/2 cups halved cherry tomatoes, 1/2 cup sliced kalamata olives, and 2 tbsp drained capers. Cook for 4-5 minutes until tomatoes soften and juices release.
  5. Step 5: Stir in 1/4 cup chopped fresh basil and 1 tbsp freshly squeezed lemon juice, cooking for 1 minute to combine flavors.
  6. Step 6: Spoon the tomato and olive ragout over the seared sea bass fillets and serve immediately.

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