Why You’ll Love This Recipe

This recipe delivers gourmet quality with minimal effort perfect for transforming any weeknight dinner into something special. The briny punch of black olives mingles beautifully with the fresh parsley and Parmesan, while the tender, golden sea bass elevates it into a showstopper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Linguine
Olive oil
Onion (brown or yellow)
Black olives (jarred, drained)
Fresh parsley
Grated Parmesan (or any hard Italian cheese)
Sea bass fillets, skin-on, boneless
Plain flour (for dusting)

Directions

Bring a large pot of salted water to the boil. Add the linguine and cook according to the package instructions until al dente.
While the pasta cooks, heat two tablespoons of olive oil in a frying pan over medium heat. Add chopped onion and drained black olives. Cook for 2–3 minutes, crushing the olives slightly with a wooden spoon.
Once the pasta is done, drain it and add it to the pan with the olive-onion mix. Stir in chopped parsley and grated Parmesan until well combined.
Pat the sea bass fillets dry, then lightly dust them with salt and plain flour. Heat the remaining olive oil in another frying pan over medium-high. Place the fish fillets skin-side down and cook for about 3 minutes until the skin is golden and crisp. Flip and cook for 1 more minute on the flesh side.
Serve the linguine topped with a sea bass fillet.

Servings and timing

Serves: 4 people
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Pasta swap: If you don’t have linguine, use spaghetti or tagliatelle instead.
Different cheese: Try pecorino or aged Asiago in place of Parmesan for a twist.
Add veggies: Toss in halved cherry tomatoes or baby spinach for a pop of color and freshness.

Storage/Reheating

This dish is best enjoyed immediately. The linguine tends to soften too much if reheated, and the fish won’t crisp back up. It’s not suitable for freezing or make-ahead meal prep.

FAQs

1. Can I use a different type of fish?

Yes, you can substitute with other firm white fish like cod or snapper, though cooking time may vary.

2. What kind of olives work best?

Black olives in brine or oil work great just drain them before cooking.

3. Can I make the sauce ahead?

Not really it’s simply olive-infused onions and cheese with pasta. Best assembled right before serving.

4. Is Parmesan necessary?

It adds richness and binds the pasta, but a hard, salty cheese like pecorino works too.

5. Can I skip the parsley?

You can, though parsley adds a fresh, herbal note that brightens the dish.

6. What side would pair well?

A crisp green salad or steamed asparagus complements this dish nicely.

7. How do I know when the pasta is al dente?

It should still have a slight bite when you test it tender but not mushy.

8. Can I bake the fish instead?

You could, but pan-frying gives the skin a superior crispness and texture.

9. Is this suitable for kids?

Yes if you remove the olives or reduce their quantity, it becomes more kid-friendly.

10. Any wine pairing suggestions?

Try a crisp white wine like Sauvignon Blanc or Vermentino to complement the fish and olives.

Conclusion

This Pan Fried Sea Bass with Olive Linguine is ideal for busy evenings when you want an elevated dinner without the hassle. With only a handful of ingredients, it balances freshness, flavor, and texture, delivering something you’ll both love and feel proud to serve.