Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons olive oil, divided

5 sea bass fillets (about 5 to 6 ounces each)

Salt and freshly ground black pepper

2 teaspoons garlic and herb seasoning

1/2 cup vermouth

1 (14-ounce) can diced tomatoes

1 1/2 cups pitted Nicoise olives, divided

Reserved brown rice

2 tablespoons freshly chopped oregano leaves


  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
  2. Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
  3. Serve bass and sauce over rice.