Pan-seared sea bass has crisp, golden skin and a tender, flaky interior that melts on the tongue. The olive-caper gremolata brings bright, briny, and herbaceous notes with a hint of lemon zest. Served with wilted baby spinach and pan-roasted baby potatoes, the dish feels both light and satisfying. Perfect for a weeknight dinner or an elegant weekend meal when you want something impressive yet quick.
Ingredients
- Sea bass fillets, skin on (4 x 6 oz)
- Sea salt and freshly ground black pepper (to taste)
- Olive oil (3 tbsp), divided
- Unsalted butter (1 tbsp)
- Garlic cloves, thinly sliced (2)
- Fresh thyme sprigs (2)
- Small baby potatoes, halved (12 oz)
- Baby spinach (4 cups)
- Kalamata olives, pitted and chopped (1/3 cup)
- Capers, rinsed and roughly chopped (2 tbsp)
- Flat-leaf parsley, finely chopped (1/4 cup)
- Lemon zest and juice (zest of 1 lemon + 1 tbsp juice)
- Red pepper flakes (pinch, optional)
Instructions
- Place halved potatoes in a pot of salted water and bring to a boil. Cook until just tender, about 8–10 minutes; drain and set aside.
- While potatoes cook, make the gremolata: combine chopped olives, capers, parsley, lemon zest and juice, red pepper flakes, and 1 tablespoon olive oil in a small bowl. Season to taste and set aside.
- Pat sea bass fillets dry with paper towels and season both sides lightly with salt and pepper, concentrating salt on the skin.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Place potatoes cut-side down and cook undisturbed until golden and crisp, about 6–8 minutes. Add half the butter, garlic slices, and thyme in the last 2 minutes, tossing to coat; transfer potatoes to a warm plate.
- Wipe the skillet if needed, then add the remaining 1 tablespoon olive oil and heat until shimmering. Place the fillets skin-side down and press gently for 10 seconds to prevent curling. Cook without moving until the skin is deeply golden and the flesh is opaque two-thirds up the side, about 4–5 minutes.
- Flip the fillets, add the remaining tablespoon of butter, and baste the tops with the melted butter for 1–2 minutes until just cooked through and flaky. Transfer fish to a plate and keep warm.
- In the same skillet, add the baby spinach with a pinch of salt and toss over medium heat until wilted, about 1–2 minutes. Remove from heat.
- To serve, divide wilted spinach and roasted potatoes among plates, place a sea bass fillet on top, and spoon the olive-caper gremolata over the fish. Finish with an extra squeeze of lemon if desired.
Tips or Variations
- For a crisper skin, make sure the fillets are very dry and the pan is hot before adding fish.
- Swap sea bass for cod or halibut; adjust cooking time so thicker fillets finish through without overbrowning.
- Prepare the gremolata ahead and store refrigerated for up to 24 hours to save time on serving night.