Skillet Mediterranean Sea Bass with Olives
A fresh and flavorful Mediterranean sea bass dish cooked in a skillet with olives, tomatoes, and herbs.
Equipment
- 1 large skillet preferably non-stick
- 1 spatula
- 1 knife sharp
- 1 cutting board
Ingredients
Main Ingredients
- 4 6-ounce sea bass fillets
- 1/4 cup extra-virgin olive oil
- 1 cup cherry tomatoes halved
- 1/2 cup pitted Kalamata olives sliced
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish
- Fresh basil leaves
Instructions
Preparation
- Pat the sea bass fillets dry with paper towels. Season both sides with salt, pepper, and dried oregano.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Place the sea bass fillets skin-side down in the skillet. Cook for 4-5 minutes, until the skin is crispy and golden. Flip and cook for another 3-4 minutes until opaque and cooked through.
- Remove the sea bass from the skillet. Add garlic, cherry tomatoes, and olives to the skillet. Sauté for 2-3 minutes until tomatoes soften. Stir in lemon juice and adjust seasoning.
- Return the sea bass to the skillet, nestling it among the tomato and olive mixture. Heat for an additional 1-2 minutes.
Serving
- Garnish with fresh basil leaves and serve immediately with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh sea bass for the best flavor. Avoid overcooking to keep the fish tender.
Ingredient Substitutions: Substitute sea bass with halibut or cod if preferred.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare ingredients in advance and store separately until ready to cook.
Ingredient Substitutions: Substitute sea bass with halibut or cod if preferred.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare ingredients in advance and store separately until ready to cook.