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Pan-fried Seabass fillets

 With black olive tapenade.

Serves 2


  • 4 sea bass fillets
  • Salt and pepper
  • Olive oil
  • Butter
  • For the tapenard
  • 2 salted anchovy fillets
  • 100g pitted black olives
  • 2 garlic cloves
  • 1 tbsp capers
  • Juice of half a lemon
  • 1tbsp olive oil


  1. Make the tapenade – put all the ingredients in a food processor and blend until you have a paste. Add a bit more oil if the paste is too thick
  2. Put a little olive oil and a little butter in a large hot frying pan. Season the bass fillets on both sides with salt and pepper. When the butter starts to foam, add the fillets skin side down. Reduce the heat to medium and after 3 minutes turn the fillets over skin side up and cook for a further minute.
  3. Remove the fish from the pan, then add a tablespoon of the tapenade to the hot pan. Stir into the juices in the pan and then drizzle the warm tapenade over the fish. Serve immediately. Goes well with Ian’s garlic and rosemary roast potatoes.