Pan-Seared Sea Bream with Olive Tapenade and Lemon-Caper 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 developed and reviewed.

Crisp-skinned sea bream fillets served with a salty olive tapenade and a bright lemon-caper sauce inspired by Mediterranean coastal flavors. This Greek-inspired seafood recipe (mediterranean), ready in about 20 minutes, pairs sea bream fillets, extra virgin olive oil, black olives, pitted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 1/2 cup black olives, 2 tbsp capers, 1 clove minced garlic, and 2 tbsp chopped fresh parsley. Combine in a small bowl with 1 tbsp extra virgin olive oil and set aside as the olive tapenade.
  2. Step 2: Pat dry 4 sea bream fillets and season both sides with 1 tsp sea 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. Add the fillets skin side down and cook for 4-5 minutes until the skin is golden and crisp, then carefully flip and cook for another 2 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove the fish from the pan and keep warm. In the same skillet, add 3 tbsp fresh lemon juice and 2 tbsp water, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced to form a bright lemon-caper sauce.
  5. Step 5: Plate the sea bream fillets topped with 2-3 tbsp olive tapenade and drizzle with the lemon-caper sauce before serving immediately.

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