Pan-Seared Sea Bass with Tomato-Olive Relish and Feta Crumbles

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Crisp-skinned sea bass served with a fresh tomato and Kalamata olive relish topped with salty feta cheese. This Greek-inspired seafood recipe, ready in about 20 minutes, pairs sea bass fillets, extra virgin olive oil, cherry tomatoes 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 Greek cuisine 350 cal/serving

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Ingredients

4 pieces, about 6 oz each sea bass fillets
3 tbsp extra virgin olive oil
1 1/2 cups, quartered cherry tomatoes
1/2 cup, pitted and chopped Kalamata olives
1/4 cup, finely diced red onion
2 tbsp, chopped fresh parsley
1 tbsp red wine vinegar
1/3 cup, crumbled feta cheese
1 tsp sea salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Pat dry 4 sea bass fillets (6 oz each) with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin-side down and sear for 4-5 minutes until skin is crisp and golden.
Step 3: Flip fillets and cook an additional 2-3 minutes until fish is opaque and flakes easily. Remove from pan and keep warm.
Step 4: In a 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 red wine vinegar, and 1 tbsp extra virgin olive oil. Toss gently and season with salt and pepper to taste.
Step 5: Plate sea bass fillets and spoon the tomato-olive relish on top. Sprinkle 1/3 cup crumbled feta cheese over the relish and serve with lemon wedges for squeezing.