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Pan Seared Fish with Tomatoes & Olives is the kind of simple weeknight dinner you’ll want to make again and again. Tender white fish is pan seared until golden and crisp on the outside, while staying perfectly flakey at the center.
For this pan seared fish recipe, the fillets are quickly simmered with juicy grape or cherry tomatoes, garlic, and a splash of white wine (totally optional if you prefer without). A final toss of briny olives and fresh herbs takes it over the top, giving you a bright, satisfying, and healthy pan seared fish dish that’s ready in minutes. Pair it with a bowl of Red Potato Salad for a complete meal. The garlic and herb dressing in the salad ties beautifully with the Mediterranean flavors of the fish.
What Makes This Dish So Good
This pan seared fish recipe is all about balance: crispy edges, a tender center, and a light, flavorful sauce that comes together in minutes. The quick sear locks in moisture while creating that golden crust everyone loves, making it one of the easiest ways to enjoy fish at home without fuss.
Adding sweet tomatoes, garlic, and olives elevates the dish into something truly special. Whether you make it as a refreshing pan seared fish with tomatoes for summer nights or serve it as a healthy pan seared fish option during busy weeks, it’s a family-friendly recipe that feels gourmet while staying wonderfully simple.
What Goes Into This Pan Seared Fish
This dish keeps things simple with fresh, wholesome ingredients that bring out the natural flavor of the fish. You don’t need much to make it shine, just a few pantry staples paired with bright, Mediterranean touches.
- White Fish Fillets: Bass or cod are excellent choices for this pan seared fish recipe because they’re firm enough to sear without falling apart, yet tender and flaky once cooked.
- Grape or Cherry Tomatoes: Juicy little bursts of sweetness that soften quickly in the pan, creating a light, flavorful sauce around the fish.
- Kalamata Olives: Briny, salty, and bold, olives balance the sweetness of the tomatoes and add a Mediterranean twist that makes this dish irresistible. I personally love using Mezzetta Pitted Greek Kalamata Olives, since they’re rich, flavorful, and ready to toss right into the pan without extra prep.
- Garlic & Onion: A classic flavor base that brings warmth and depth, tying all the fresh ingredients together beautifully.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pan Seared Fish
- Season and Sear: Heat olive oil in a non-stick pan over medium heat. Pat the fish dry, then season both sides with salt and pepper before placing in the pan.
- Cook the Fish: Fry the fillets until golden and crisp on the bottom, about 5 minutes. Carefully flip and cook the other side for another 2 minutes until almost done.
- Start the Base: Push the fish gently to one side of the pan. Add the onion and garlic to the open space and sauté for about 2 minutes until fragrant.
- Build the Sauce: Stir in the tomatoes, lightly crushing them with your fingertips as they go in. Add the wine, lemon juice, and Kalamata Olives to the pan.
- Simmer Together: Let everything cook for a few more minutes until the fish is cooked through and the sauce has reduced slightly.
- Finish and Serve: Spoon the tomato and olive mixture over the fish, sprinkle with fresh parsley or basil, and serve immediately.
For something hearty and comforting, try a warm slice of Beef and Pumpkin Shepherd’s Pie. The savory beef filling with hints of sweetness from pumpkin makes it a satisfying side that won’t overshadow the fish.
To keep the meal fresh and vibrant, pair it with Simple Lemon Garlic Asparagus. The crisp-tender spears and bright citrus notes balance the richness of the fish and olives beautifully. And for a touch of indulgence, a piece of Cheesy Garlic Sweet Potatoes brings creamy richness and just the right amount of comfort to round out your plate.
Recipe FAQ’s
Use a good non-stick skillet and make sure the oil is hot before adding the fish. Pat the fillets dry, season them well, and avoid moving them until a golden crust forms.
Firm white fish such as bass, cod, halibut, or snapper are all great choices because they hold their shape during cooking while staying tender and flakey inside.
Fresh grape or cherry tomatoes work best, but in a pinch you can use canned diced tomatoes. Just drain them well to avoid excess liquid.
Pan Seared Fish With Tomatoes & Olives
Ingredients
- 2 teaspoons olive oil
- 4 bass fillets or cod fillets, skin off, or other firm white fish
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 2 cloves garlic large, minced
- 1 onion finely sliced
- 1 cup grape tomatoes or cherry or Heirloom tomatoes, quartered
- 1/4 cup white wine
- 1 tablespoon lemon juice
- ⅓ cup pitted kalamata olives
- 2 tablespoons parsley or basil to garnish, chopped
Instructions
- Heat oil in a large non-stick pan over medium heat. Season both sides of the fish with salt and pepper. Fry the fish until golden brown, (about 5 minutes). Carefully flip the fillets over and continue cooking for a further 2 minutes. Add in the onion and garlic, and fry until fragrant (about 2 minutes). Add in the tomatoes (burst them with your finger tips while adding them into the pan for added flavour), wine, lemon juice and olives, and continue cooking until the fish has cooked through and sauce has reduced a little. Taste test and adjust seasoning accordingly (more salt or pepper). Pour the sauce over the fish and serve immediately with the herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very Mediterranean, I really like this recipe, simple to make, with delicious results! I used Halibut, my Fav Fish, and added some sweet Red peppers to the the tomatoes, everything else was Fantastic, served it with some Basmati Rice, and Some well chilled Rose, was a Party in my Mouth ! Will be making this AGAIN FOR SURE! 👍
I love this recipe I try to cook it every other week. It’s so simple but totally delicious.
I made this with blue moki and left over Pinot noir. Delicious, quick and easy.
The flavors in this recipe go together so well. I made this with skin-on barramundi with a side of butter noodles, and everyone gobbled it up, even my picky pre-teen.
Stupidly simple quick and delicious. Every ingredient pops, the tomato, fish, wine and olives and they go together so well.
I made this and my wife and I loved it. I used grouper filet (since we live in Florida) in a cast iron pan and it was awesome. The grouper was a little thin so it cooked in less time than noted in the recipe. I’m a huge olive fan so that was the icing on the cake. This recipe is really easy and gives a result that looks and tastes first class restaurant quality. Thank you for sharing this…..you made this amateur cook look good!
Can I make this with flounder?