Pan-Seared Sea Bass with Tomato and Olive Relish

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 a crispy golden finish topped with a vibrant Greek-inspired tomato and olive relish. This Greek-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, 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

4 fillets (6 oz each) sea bass fillets
4 tbsp olive oil
3, minced garlic cloves
1 cup, quartered cherry tomatoes
1/2 cup, pitted and chopped kalamata olives
1/4 cup, finely diced red onion
2 tbsp, chopped fresh parsley
2 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
Step 2: Place the fillets skin-side down in the hot pan and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook for an additional 3 minutes until the fish is opaque and flakes easily.
Step 3: While the fish cooks, heat 2 tbsp olive oil in a separate small pan over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, and 1/4 cup finely diced red onion to the garlic. Cook for 3-4 minutes until tomatoes soften slightly.
Step 5: Remove from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh parsley. Spoon the tomato and olive relish over the cooked sea bass fillets and serve immediately.