Pan-Seared Sea Bass with Tomato and Olive Sauce

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

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Lightly crisped sea bass fillets served with a vibrant sauce of tomatoes, Kalamata olives, capers, and fresh herbs. 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 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bass fillets with paper towels and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook 4-5 minutes without moving until the skin is crisp and golden.
  3. Step 3: Flip the fillets and cook an additional 2-3 minutes until the fish is opaque and flakes easily. Remove fillets from skillet and keep warm.
  4. Step 4: In the same skillet, add remaining 2 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  5. Step 5: Add 2 cups halved cherry tomatoes, 1/2 cup halved Kalamata olives, and 2 tbsp rinsed capers. Cook over medium heat for 5-6 minutes until tomatoes soften and release juices.
  6. Step 6: Stir in 3 tbsp chopped fresh parsley and 2 tbsp fresh lemon juice. Taste and adjust seasoning if needed.
  7. Step 7: Spoon the tomato and olive sauce over the sea bass fillets and serve immediately with crusty bread or a simple green salad.

Frequently asked questions

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

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 Sauce 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 Sauce?

Greek 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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