Greek Sea Bass Fillets with Olives and Lemon

These moist Greek sea bass fillets are pan-fried with garlic, olives, oregano and lemon juice for a really quick and easy supper dish.


  • 4 Greek sea bass fillets, 85g-110g each, from the fish service counter
  • 2 tbsp olive oil
  • 1 clove garlic, thinly sliced
  • 25g pine nuts
  • 12 Waitrose Greek Olives stuffed with pimento
  • Juice of 1 lemon
  • ½ x 15g pack fresh oregano, chopped


  1. Lightly season the sea bass fillets. Heat 1 tablespoon of the olive oil in a non-stick frying pan, then add the fillets skin-side down and cook for 2-3 minutes or until the skin is crisp and golden brown. Turn over and cook for a further 1-2 minutes, until the flesh is opaque and just cooked through. Remove from the pan and place on warmed serving plates.
  2. Add the remaining tablespoon of oil to the pan and cook the garlic and pine nuts for 1 minute, until starting to lightly brown, then add the olives and sauté for a further minute.
  3. Remove the pan from the heat and stir in the lemon juice. Let it bubble for a minute then sprinkle in the oregano. Spoon the sauce over the fish and serve immediately with boiled and slightly crushed new potatoes, and a roquette and tomato salad.

Cook's tips

To serve 4 people, simply double the quantities given above.

  • Preparation time: 5 minutes
  • Cooking time: 7 minutes
  • Total time: 12 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1765.648kJ
Fat 30.7g
Saturated Fat 3.8g
Salt 1.3g

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4 stars

Average user rating Based on 30 ratings

This recipe was first published in Mon Aug 01 01:00:00 BST 2005.