Pan-Seared Sea Bream with Olive Tapenade and Herbed Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared sea bream fillets topped with a tangy Kalamata olive tapenade, served over fluffy quinoa infused with fresh herbs. This greek-inspired seafood (mediterranean) ready in about 35 minutes pairs fillets (6 oz each) sea bream fillets, olive oil, pitted and chopped Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 4 Greek cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1/2 cup chopped Kalamata olives, 2 tbsp rinsed capers, 1 minced garlic clove, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, 1 tsp lemon zest, and 1 tbsp lemon juice to create the olive tapenade; set aside.
  2. Step 2: Bring 2 cups vegetable broth to a boil in a medium saucepan. Add 1 cup rinsed quinoa and 1 tsp salt, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Fluff with a fork and keep warm.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 sea bream fillets with 1/2 tsp salt and 1/2 tsp black pepper. Place fillets skin-side down and cook for 4-5 minutes until the skin is crisp.
  4. Step 4: Flip the fillets carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
  5. Step 5: Remove fillets from skillet and drizzle with remaining 2 tbsp olive oil. Serve the sea bream topped generously with the olive tapenade alongside the herbed quinoa for a balanced, flavorful dish.

Frequently asked questions

How long does Pan-Seared Sea Bream with Olive Tapenade and Herbed Quinoa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Sea Bream with Olive Tapenade and Herbed Quinoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Sea Bream with Olive Tapenade and Herbed Quinoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Sea Bream with Olive Tapenade and Herbed Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Sea Bream with Olive Tapenade and Herbed Quinoa?

Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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