Pan-Seared Sea Bass with Tomato and Olive Summer Relish

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

Delicate sea bass pan-seared to golden perfection, topped with a bright, savory summer relish of tomatoes, olives, and fresh herbs. This mediterranean-inspired seafood ready in about 20 minutes pairs (6 oz each), skin on sea bass fillets, divided salt, freshly ground, divided black pepper 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: 10 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 sea bass fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Flip and cook an additional 2-3 minutes until the fish is opaque and flakes easily. Remove from pan and keep warm.
  3. Step 3: In a medium bowl, combine 1 1/2 cups quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 1/4 cup finely diced red onion, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, 2 tbsp freshly squeezed lemon juice, and remaining 1 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring gently.
  4. Step 4: Spoon the tomato and olive relish on top of the seared sea bass fillets just before serving for a bright and flavorful summer main course.

Frequently asked questions

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

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 divided salt from drying out.

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

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 Summer Relish 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 Summer Relish?

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.

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