Pan Seared Sea Bass

pan seared sea bass topped with a sauce including olives, red peppers and parsley. Served with pasta and a slice of lemon.

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5 from 6 reviews

Sea bass quickly pan seared, then finished with a simple, flavorful sauce. Excellent served with an Albariño white wine.



For the bass

  • 1 tbsp extra virgin olive oil
  • 2 sea bass fillets, about 1/2 inch to 1 inch thick. approximately 12 ozs total

For the sauce

  • 1/3 cup Albariño or other dry white wine
  • 2 tbsp butter
  • 1 tbsp high quality extra virgin olive oil
  • 6 olives, sliced
  • 2 tbsp roasted red peppers, chopped (piquillo peppers for more Spanish flair)
  • 1 tbsp lemon juice, plus extra lemon slices for serving
  • 2 tbsp fresh parsley, chopped
  • pinch of smoked paprika
  • salt and pepper to taste.


  1. Start cooking the bass: Heat a large skillet on medium high with 1 tablespoon olive oil. When the skillet is hot, add the bass, skin side down, and cook for 3 to 4 minutes. (if you have a skinless fillet, just pick a side to start with!)
  2. Finish cooking the bass: After cooking the bass on one side, use a spatula to turn the bass over and cook on the other side for about 2 minutes, until the flesh is just cooked through. Add a minute or two cooking time for a thicker fillet. Use the spatula to remove the bass to a platter, leaving any bits of fish stuck to the pan. Loosely cover the fish with foil.
  3. Start the sauce: Lower the heat under the skillet used for cooking the bass to medium low. Add the wine to the skillet and bring to a simmer. Stir vigorously to incorporate any bits of of the fish and skin that might remain in the pan.
  4. Add the butter to the skillet after the wine has reduced a bit. When the butter has melted, stir in the remaining tablespoon of olive oil. 
  5. Finish the sauce by adding the olives, roasted red peppers and parsley. Stir to combine, add pinch of paprika then salt and pepper to taste. Turn off the heat, and stir in the lemon juice.
  6. Serve the bass by plating a portion of the fish, topped with the desired amount of sauce. Enjoy!


  • If some of the skin sticks to the skillet, that’s OK. It will get incorporated into the sauce.
  • We have used this recipe for basic sea bass, striped bass and black sea bass. Chilean sea bass is another species of fish.
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