Pan-Seared Sea Bream with Canary Island Mojo Verde
A vibrant pan-seared sea bream served with a zesty green mojo sauce inspired by the Canaries, delivering bright herbaceous and citrus notes. This mediterranean-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) sea bream fillets, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 4 fillets (6 oz each) sea bream fillets
- 3 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 cup fresh, chopped cilantro
- 1/2 cup fresh, chopped parsley
- 1 medium, diced green bell pepper
- 2 tbsp red wine vinegar
- 1 tsp, toasted cumin seeds
- 1 tsp, divided salt
- 1/2 tsp, freshly ground black pepper
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 1 tsp cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind finely using a mortar and pestle or spice grinder.
- Step 2: In a blender, combine 1 cup chopped cilantro, 1/2 cup chopped parsley, 1 medium diced green bell pepper, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 cup water, the ground cumin, and 1/2 tsp salt. Blend until smooth to make the mojo verde sauce.
- Step 3: Pat dry 4 sea bream fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
- Step 4: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the sea bream fillets skin-side down and cook for 3-4 minutes until the skin is crisp and golden.
- Step 5: Flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
- Step 6: Serve the sea bream fillets drizzled generously with the fresh mojo verde sauce, accompanied by your choice of roasted potatoes or a simple salad.
Frequently asked questions
How long does Pan-Seared Sea Bream with Canary Island Mojo Verde take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Sea Bream with Canary Island Mojo Verde?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Sea Bream with Canary Island Mojo Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Sea Bream with Canary Island Mojo Verde for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Sea Bream with Canary Island Mojo Verde?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
