Pan-Seared Sea Bass with Tomato Caper Sauce and Feta

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 drafted and published.

Delicate sea bass fillets pan-seared and topped with a tangy tomato, caper, and feta sauce inspired by the Greek islands. This Greek recipe (mediterranean), ready in about 25 minutes, pairs sea bass fillets, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Season 4 sea bass fillets with 1 tsp sea salt and 1/2 tsp freshly ground black pepper on both sides.
  2. Step 2: Place fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp. Flip and cook 2-3 minutes on the other side until fish is opaque and flakes easily.
  3. Step 3: Remove fish and set aside. In the same skillet, add 1 tbsp olive oil, 3 minced garlic cloves, and 1 cup halved cherry tomatoes. Sauté for 2 minutes until garlic is fragrant and tomatoes begin to soften.
  4. Step 4: Stir in 2 tbsp rinsed capers, 1/4 cup dry white wine, and 2 tbsp fresh lemon juice. Simmer for 3-4 minutes until the sauce slightly reduces.
  5. Step 5: Remove from heat and gently fold in 1/3 cup crumbled feta cheese and 2 tbsp chopped fresh parsley. Spoon the sauce over the sea bass fillets before serving.

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