Pan-Seared Sea Bream with Catalan-Style Romesco Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

Tender sea bream fillets pan-seared to golden perfection, served with a smoky Catalan romesco sauce made from roasted red peppers, almonds, and tomatoes. This Spanish-inspired seafood recipe, ready in about 30 minutes, pairs sea bream fillets, extra virgin olive oil, roasted red peppers 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.

Prep: 15 min Cook: 15 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) sea bream fillets
3 tbsp extra virgin olive oil
2 medium, peeled and seeded roasted red peppers
1/4 cup toasted almonds
2 medium, chopped ripe tomatoes
2, minced garlic cloves
1 tsp smoked paprika
1 tbsp sherry vinegar
1 tsp salt
1/2 tsp black pepper
1/4 cup water

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Instructions

Step 1: Pat dry 4 sea bream fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 3: Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove from pan and keep warm.
Step 4: In a blender, combine 2 roasted red peppers, 1/4 cup toasted almonds, 2 chopped ripe tomatoes, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tbsp sherry vinegar, 1 tsp salt, and 1/4 cup water. Blend until smooth but still slightly textured.
Step 5: Heat 1 tbsp olive oil in a small saucepan over medium heat. Pour in the romesco sauce and simmer gently for 5 minutes until warmed through and thickened slightly.
Step 6: Plate the sea bream fillets and spoon the romesco sauce generously over the top. Serve immediately.