Transport your taste buds to the Italian coast with this Pan-Seared Sea Bass, topped with a bright and tangy lemon and olive tapenade. This dish highlights the simplicity of Mediterranean cooking: fresh fish, quality olive oil, and bold, vibrant flavors. Perfect for a quick weeknight meal or a dinner party showstopper.

Ingredients

• 2 sea bass fillets (skin-on, about 6 oz each)
• 3 tbsp olive oil (extra virgin)
• Juice of 1 lemon
• Salt and black pepper, to taste

• 1 cup mixed olives (green and kalamata), pitted and roughly chopped
• 1 garlic clove, minced
• 2 tbsp capers, drained
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Black pepper, to taste

• Arugula salad with a light vinaigrette
• Garlic-herb roasted potatoes

Instructions

1. In a small bowl, combine the chopped olives, minced garlic, capers, lemon zest, parsley, and olive oil.
2. Stir well and season with black pepper to taste. Set aside to let the flavors meld while preparing the fish.

1. Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
2. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
3. Place the fillets skin-side down in the hot skillet and press gently with a spatula for the first 30 seconds to keep the skin flat and crispy. Cook for 3–4 minutes, until the skin is golden and crisp.
4. Flip the fillets and cook the other side for 2–3 minutes, until the fish is opaque and flakes easily with a fork.
5. Drizzle the fillets with lemon juice just before removing from the pan.

1. Plate the sea bass fillets and generously spoon the olive tapenade over the top.
2. Serve immediately with your choice of sides, such as a fresh arugula salad or roasted potatoes.

• Crispy Skin: For perfectly crisp skin, ensure your pan and oil are hot before adding the fish, and don’t overcrowd the skillet.
• Tapenade Versatility: The olive tapenade pairs beautifully with chicken, roasted vegetables, or even toasted bread as an appetizer.
• Freshness Matters: Opt for high-quality, fresh sea bass or substitute with branzino or halibut if preferred.