Pan-Seared Sea Bream with Capers and Lemon-Caper Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Crispy-skinned sea bream fillets served with a tangy lemon and caper sauce that highlights fresh, bright Mediterranean flavors. This Greek recipe (mediterranean seafood), ready in about 22 minutes, pairs sea bream fillets with skin, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bream fillets with skin and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4-5 minutes without moving until skin is golden and crispy.
  3. Step 3: Flip the fillets carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily. Remove fillets and keep warm.
  4. Step 4: Lower heat to medium and add 1 tbsp extra virgin olive oil to the same skillet. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Stir in 3 tbsp fresh lemon juice and 2 tbsp drained capers. Cook for 1 minute until sauce slightly thickens.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley. Spoon the lemon-caper sauce over the sea bream fillets and serve immediately.

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