Pan-Seared Sea Bream with Fennel and Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Lightly pan-seared sea bream fillets served with a fragrant fennel and lemon butter sauce, inspired by Greek island flavors. This Greek-inspired seafood recipe, ready in about 25 minutes, pairs sea bream fillets, extra virgin olive oil, fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 4 Greek cuisine 350 cal/serving

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Ingredients

4 fillets (about 6 oz each), skin on sea bream fillets
3 tablespoons extra virgin olive oil
1 small, thinly sliced fennel bulb
2, minced garlic cloves
4 tablespoons unsalted butter
3 tablespoons fresh lemon juice
2 tablespoons, chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon black pepper

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Instructions

Step 1: Pat dry 4 sea bream fillets with skin on and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Step 2: Heat 3 tablespoons extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook without moving for 4-5 minutes until the skin is crisp and golden.
Step 3: Flip the fillets gently and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove fillets from the pan and set aside.
Step 4: In the same skillet, lower heat to medium and add 4 tablespoons unsalted butter. Once melted, add 1 small thinly sliced fennel bulb and 2 minced garlic cloves. Sauté for 4 minutes until the fennel softens and is fragrant.
Step 5: Stir in 3 tablespoons fresh lemon juice and 2 tablespoons chopped fresh dill. Spoon this lemon butter sauce over the sea bream fillets and serve immediately with a side of steamed greens or roasted potatoes.