Pan-Seared Sea Bass with Olive Tapenade Recipe – European Special
Pan-Seared Sea Bass with Olive Tapenade is a Mediterranean-inspired seafood dish that balances crisp, golden fish with a tangy, savory topping. Light, fresh, and naturally elegant, this recipe highlights the delicate flavor of sea bass while adding richness through a classic olive, caper, and lemon blend. Perfect for weeknight meals or restaurant-style dinners at home, it delivers a vibrant combination of textures and bright Mediterranean flavors.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Sea Bass:
- 2–3 sea bass fillets (skin-on preferred)
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ lemon (for squeezing)
For the Olive Tapenade:
- ½ cup mixed olives (black or green), pitted
- 1 small garlic clove
- 1 tbsp capers (optional)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Fresh parsley, chopped (1 tbsp)
Pan-Seared Sea Bass with Olive Tapenade Instructions:
Pat the sea bass dry and season both sides with salt and pepper.
Heat oil in a pan and place the fish skin-side down.
Sear until the skin turns crispy, then flip and cook the other side.
Blend or finely chop olives, garlic, capers, lemon juice, olive oil, and parsley to make tapenade.
Spoon the olive tapenade over the cooked sea bass.
Squeeze fresh lemon on top before serving.
Serve warm with salad, couscous, roasted vegetables, or potatoes.
Recipe Notes :
Pat the fish completely dry for perfectly crispy skin every time.
Use a hot skillet to prevent sticking and get an even sear.
Taste the tapenade first—olives and capers can already be salty.
Add a drizzle of lemon olive oil for a brighter Mediterranean touch.
Swap sea bass with snapper, cod, or grouper for similar results.
