Pan-Seared Sea Bass with Tomato and Olive Salsa
Delicate sea bass fillets pan-seared to golden perfection, topped with a vibrant Greek salsa of tomatoes, olives, and fresh herbs. This mediterranean-inspired seafood ready in about 20 minutes pairs olive oil, quartered cherry tomatoes, pitted and sliced kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4 fillets, about 6 oz each sea bass fillets
- 4 tbsp olive oil
- 1 cup, quartered cherry tomatoes
- 1/2 cup, pitted and sliced kalamata olives
- 1/4 small, finely diced red onion
- 1 tbsp, chopped fresh oregano
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 small finely diced red onion, 1 tbsp chopped fresh oregano, 1 tbsp lemon juice, 1/2 tsp black pepper, and 1/2 tsp sea salt. Toss gently and set aside to marinate while cooking the fish.
- Step 2: Pat dry 4 sea bass fillets with paper towels and season both sides with 1/2 tsp sea salt.
- Step 3: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
- Step 4: Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
- Step 5: Remove the fillets to serving plates, drizzle with the remaining 1 tbsp olive oil, and spoon the tomato and olive salsa over the top.
Frequently asked questions
How long does Pan-Seared Sea Bass with Tomato and Olive Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 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 Tomato and Olive Salsa?
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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Sea Bass with Tomato and Olive Salsa?
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 Tomato and Olive Salsa 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 Tomato and Olive Salsa?
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.
What others are saying
- ★★★★★
Loved it! So easy and elegant. The sea bass cooked to perfection in under 10 minutes. Will make again and again.
- ★★★★★
A new favorite for date nights. The simplicity of the recipe and the burst of flavors from the salsa made it feel special.
- ★★★★★
This dish was absolutely divine! The sea bass was perfectly seared and the tomato-olive salsa added such a vibrant, fresh flavor. My family devoured it.
