Pan-Seared Sea Bream with Olive Tapenade and Fresh Herbs

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.

Delicately pan-seared sea bream topped with a vibrant olive tapenade, accented by fresh parsley and lemon zest. This Greek-inspired seafood recipe (mediterranean), ready in about 20 minutes, pairs sea bream fillets, extra virgin olive oil, black olives, pitted and chopped 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: 10 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup chopped black olives, 2 tbsp drained capers, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 minced garlic clove. Stir to make the olive tapenade and set aside.
  2. Step 2: Pat dry 4 sea bream fillets (6 oz each) and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
  4. Step 4: Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden brown.
  5. Step 5: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
  6. Step 6: Transfer fillets to serving plates and spoon the prepared olive tapenade evenly over each. Serve immediately with fresh lemon wedges.

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