Pan-Seared Sea Bream with Lemon-Oregano 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.

Fresh sea bream fillets pan-seared to golden crispness, topped with a bright lemon and oregano sauce that captures the essence of Greek coastal flavors. This Greek recipe, ready in about 25 minutes, pairs sea bream fillets, olive oil, salt 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: 15 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 and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
  2. Step 2: Place the fillets skin-side down in the hot skillet and cook for 4-5 minutes until skin is crisp and golden. Flip carefully and cook the other side for 2-3 minutes until the fish is opaque and flakes easily.
  3. Step 3: Remove fillets from the skillet and keep warm. In the same skillet, add remaining 2 tbsp olive oil, 2 cloves minced garlic, and sauté for 30 seconds until fragrant.
  4. Step 4: Pour in 1/4 cup white wine and simmer for 2 minutes to reduce slightly. Stir in 3 tbsp lemon juice, 2 tbsp chopped fresh oregano, and 2 tbsp butter. Cook until butter melts and sauce thickens slightly.
  5. Step 5: Spoon the lemon-oregano sauce over the sea bream fillets, garnish with 1 tbsp chopped fresh parsley, and serve immediately.

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