Pan-Seared Sea Bream with Tomato and Olive Mediterranean 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.

Tender sea bream fillets pan-seared to a crisp golden skin and topped with a vibrant sauce of fresh tomatoes, Kalamata olives, and herbs. This Greek recipe (mediterranean), ready in about 25 minutes, pairs sea bream fillets, skin on, olive oil, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 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 fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden. Flip and cook the other side for 2-3 minutes until fish is cooked through. Remove fillets and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, 2 minced garlic cloves, 1 1/2 cups halved cherry tomatoes, 1/2 cup sliced Kalamata olives, and 1 tbsp chopped fresh oregano. Sauté for 5 minutes until tomatoes soften and release juices.
  4. Step 4: Stir in 2 tbsp lemon juice and adjust seasoning with salt and pepper as needed. Spoon the tomato and olive sauce over the sea bream fillets and serve immediately.

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