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Sea Bass With Citrus-Olive-Caper Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant sea bass with citrus-olive-caper sauce is a vibrant celebration of Mediterranean flavours. The delicate, flaky white fish is grilled until the skin is crisp, providing a wonderful contrast to the punchy, zesty topping. By using fresh lemon segments, briny Kalamata olives, and salty capers, you create a sophisticated dish that relies on high-quality ingredients rather than complex techniques. It is a light yet deeply satisfying meal that feels special enough for a dinner party but is simple enough for a quick weekday supper.

As a heart-healthy main course, this recipe is naturally rich in omega-3 fatty acids and essential minerals. The sauce is whisked together in minutes, requiring no cooking, which keeps the flavours bright and the nutritional profile intact. Serve these fillets alongside crushed new potatoes or a crisp green salad for a balanced, nutritious lunch. It is an excellent choice for anyone looking to incorporate more fresh seafood into their diet without spending hours in the kitchen.

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Ingredients for Sea Bass With Citrus-Olive-Caper Sauce

  • 8 sea bass fillets (about 140g each), skin on

  • 3 tablespoons olive oil, divided

  • 1 teaspoon salt, divided

  • 1/2 teaspoons freshly ground black pepper, divided

  • 2 lemons, peeled and thinly sliced, segments halved

  • Juice of 2 lemons

  • 2 tablespoons chopped fresh oregano

  • 2 tablespoons capers, rinsed

  • 180ml pitted Kalamata olives, roughly chopped

How to make Sea Bass With Citrus-Olive-Caper Sauce

Place grill pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from grill and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoons salt and 1/4 teaspoons pepper. Grill fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoons salt and 1/4 teaspoons pepper. Place fish on platter; top with citrus-olive-caper sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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