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Pan Fried Sea Bass served with Olive Linguine on a plate

Pan Fried Sea Bass with Olive Linguine

A delectable dish of pan-fried sea bass served atop olive-infused linguine, enriched with fresh herbs and a squeeze of lemon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Sea Bass
  • 4 pieces sea bass fillets (about 6 oz each) Opt for the freshest sea bass available.
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
For the Olive Linguine
  • 8 oz linguine pasta
  • 1 cup pitted Kalamata olives, halved High-quality olives add essential flavor.
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped Reserve some for garnish.
  • Juice of 1 lemon
Optional Garnish
  • Lemon wedges
  • Extra parsley, for garnish

Method
 

Preparation
  1. Cook the linguine according to the package instructions, adding a pinch of salt to the water. Once done, reserve 1/2 cup of pasta water and drain the linguine.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the sea bass fillets with salt and pepper.
Cooking
  1. Once the oil is hot, gently place the sea bass fillets into the skillet, skin side down if applicable. Cook for about 5 minutes, until the skin is crispy and golden.
  2. Flip the sea bass and add butter to the skillet, cooking for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.
  3. In a separate saucepan, add the drained linguine, Kalamata olives, minced garlic, red pepper flakes, and half of the parsley. Toss everything together and gradually add the reserved pasta water to help the sauce come together.
  4. Squeeze the juice of one lemon over the pasta mixture and give it a final toss.
Serving
  1. Serve the pan-fried sea bass atop the olive linguine, garnishing with the remaining parsley and lemon wedges.

Notes

Use a fish spatula when flipping the sea bass for easy handling. For a twist, incorporate sun-dried tomatoes or capers into the linguine for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; gently reheat in a skillet with a splash of water to keep it from drying out.