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

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

Crisp-skinned sea bass served with a fresh tomato and Kalamata olive relish topped with salty feta cheese. This greek-inspired seafood ready in about 20 minutes pairs about 6 oz each sea bass fillets, extra virgin olive oil, quartered 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Flip fillets and cook an additional 2-3 minutes until fish is opaque and flakes easily. Remove from pan and keep warm.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

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

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 extra virgin olive oil from drying out.

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

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-Olive Relish and Feta Crumbles 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-Olive Relish and Feta Crumbles?

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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