Pan-Seared Sea Bass with Olive and Herb Salsa

Pan-Seared Sea Bass with Olive and Herb Salsa is a sophisticated dish that’s perfect for seafood lovers. The crisp, golden fish is complemented by a briny, herbaceous salsa that brings Mediterranean flair to your table.

Why You’ll Love This Recipe

This dish is elegant yet easy to prepare. The sea bass is tender and flaky, with a beautifully crisp skin. The olive and herb salsa adds brightness, complexity, and a burst of fresh flavor in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sea bass fillets
• Olive oil
• Salt and pepper
• Garlic
• Lemon juice
• Green and black olives
• Fresh parsley
• Fresh basil
• Capers
• Red chili flakes (optional)

directions

1. Pat sea bass fillets dry and season with salt and pepper.
2. Heat oil in a skillet over medium-high heat.
3. Place fillets skin-side down and cook for 4–5 minutes until the skin is crispy.
4. Flip and cook for another 2–3 minutes.
5. For the salsa, finely chop olives, herbs, and garlic. Mix with lemon juice, olive oil, capers, and chili flakes.
6. Spoon the salsa over the cooked fish and serve immediately.

Servings and timing

Serves 2
Prep time: 10 minutes
Cook time: 8 minutes
Total time: under 20 minutes

Variations

• Use salmon or snapper instead of sea bass.
• Add diced tomatoes to the salsa for extra freshness.
• Omit chili flakes for a milder salsa.

storage/reheating

Store fish and salsa separately in the fridge for up to 2 days. Reheat the fish gently in a skillet or a 300°F (150°C) oven. The salsa should be served cold or room temperature.

FAQs

Can I use frozen sea bass?

Yes, just thaw it fully and pat dry before cooking.

Is the skin edible?

Yes, and it becomes deliciously crispy when seared.

Can I use bottled lemon juice?

Fresh is recommended, but bottled can be used in a pinch.

What type of olives are best?

A mix of green and black adds complexity, but use your preference.

How do I know when the fish is done?

It should flake easily and reach an internal temperature of 145°F (63°C).

Is this dish low-carb?

Yes, it’s naturally low in carbohydrates.

Can I make the salsa in advance?

Yes, it keeps well for up to 2 days refrigerated.

What sides go well with this?

Try steamed vegetables, couscous, or roasted potatoes.

Can I grill the sea bass instead?

Yes, grill over medium-high heat for similar timing.

What herbs can I use besides parsley and basil?

Mint or chives can be interesting alternatives.

Conclusion

Pan-Seared Sea Bass with Olive and Herb Salsa is a refined and flavorful dish that brings restaurant-quality dining to your kitchen. With minimal effort and a handful of fresh ingredients, you can create a memorable seafood experience.

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