Print

Pan Fried Sea Bass with Olive Linguine

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A speedy yet refined Mediterranean-inspired dish featuring crispy sea bass fillets paired with a savory black olive linguine ready in just 20 minutes.

Ingredients

350 g linguine

4 tbsp olive oil (divided)

1 medium onion (brown or yellow), finely chopped

120 g black olives, drained and roughly chopped

2 tbsp fresh parsley, chopped

40 g grated Parmesan (or other hard Italian cheese)

4 sea bass fillets, skin-on, boneless

2 tbsp plain flour (for dusting)

Salt, to taste

Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to the boil. Cook linguine according to package instructions until al dente.
  2. Meanwhile, heat 2 tbsp olive oil in a frying pan over medium heat. Add chopped onion and black olives, cooking 2–3 minutes while crushing the olives slightly.
  3. Drain the cooked pasta and toss it into the pan with the olive-onion mixture. Stir in chopped parsley and grated Parmesan until combined.
  4. Pat sea bass fillets dry. Season lightly, then dust with plain flour. Heat the remaining olive oil in a separate frying pan over medium-high heat. Place fillets skin-side down, cooking 3 minutes until skin is golden and crisp. Flip and cook 1 more minute on the flesh side.
  5. Serve the linguine topped with a crispy sea bass fillet. Garnish with extra parsley if desired.

Notes

Best served immediately the fish loses crispness if reheated.

Swap linguine with spaghetti or tagliatelle if needed.

Pecorino or aged Asiago work as substitutes for Parmesan.

Add cherry tomatoes or spinach for more color and freshness.

Nutrition

Find it online: https://justsosavory.com/pan-fried-sea-bass-with-olive-linguine/