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Pan-Seared Sea Bass with Olive and Herb Salsa

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Pan-Seared Sea Bass with Olive and Herb Salsa is an elegant Mediterranean-inspired seafood dish featuring crisp-skinned sea bass topped with a zesty, briny salsa of olives, herbs, and lemon.

Ingredients

Scale
  • 2 sea bass fillets
  • 2 tablespoons olive oil (plus extra for salsa)
  • Salt, to taste
  • Black pepper, to taste
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons green olives, finely chopped
  • 2 tablespoons black olives, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon capers
  • Pinch of red chili flakes (optional)

Instructions

  1. Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
  3. Place the sea bass fillets skin-side down in the skillet and cook for 4–5 minutes, until the skin is crispy and golden.
  4. Flip the fillets and cook for an additional 2–3 minutes, until the fish is cooked through and flakes easily.
  5. Meanwhile, prepare the salsa by mixing chopped green and black olives, parsley, basil, garlic, lemon juice, capers, a drizzle of olive oil, and red chili flakes (if using) in a small bowl.
  6. Spoon the olive and herb salsa over the cooked sea bass and serve immediately.

Notes

  • Ensure fish is dry before cooking to achieve crisp skin.
  • Use a mix of green and black olives for complex flavor.
  • Chili flakes add heat but are optional for a milder taste.
  • Prepare the salsa ahead of time and refrigerate up to 2 days.
  • Fish and salsa should be stored separately for best texture.
  • Reheat fish gently to preserve moisture and texture.

Nutrition

Find it online: https://tastyera.com/pan-seared-sea-bass-with-olive-and-herb-salsa/