Lemon-Dill Roasted Sea Bream with Olive Tapenade

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Whole sea bream roasted with fresh lemon and dill, served alongside a savory olive tapenade for a bright and flavorful Greek seafood dish. This Greek-inspired seafood recipe, ready in about 40 minutes, pairs whole sea bream, cleaned and scaled, lemon, thinly sliced, fresh dill sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Greek cuisine 350 cal/serving

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Ingredients

1.5 lbs whole sea bream, cleaned and scaled
1 medium lemon, thinly sliced
4 fresh dill sprigs
3 tbsp olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 cup pitted Kalamata olives
2 tbsp capers
2 tbsp red onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp red wine vinegar

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Instructions

Step 1: Preheat oven to 425°F. Rinse 1.5 lbs whole sea bream and pat dry. Season inside and out with 1 tsp salt and 1/2 tsp black pepper. Stuff the cavity with half of the 1 medium thinly sliced lemon and 2 sprigs fresh dill.
Step 2: Place the fish on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the fish and arrange the remaining lemon slices and 2 dill sprigs on top. Roast for 20-25 minutes until the flesh flakes easily.
Step 3: Meanwhile, prepare the olive tapenade by pulsing 1/2 cup pitted Kalamata olives, 2 tbsp capers, 2 tbsp finely chopped red onion, 2 tbsp chopped fresh parsley, 2 tbsp olive oil, 2 minced garlic cloves, and 1 tbsp red wine vinegar in a food processor until chunky but combined.
Step 4: Remove the fish from the oven and transfer to a serving platter. Spoon the olive tapenade over and around the fish and drizzle with the remaining 1 tbsp olive oil.
Step 5: Serve immediately with crusty bread or a simple green salad.