Pan-Seared Sea Bream with Tomato and Olive Sauté

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 and served atop a warm sauté of tomatoes, olives, and herbs for a Mediterranean-inspired dish. This Greek-inspired seafood recipe (mediterranean), ready in about 25 minutes, pairs sea bream fillets, olive oil, cherry tomatoes 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 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bream fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 3 minutes until cooked through. Remove fillets and keep warm.
  3. Step 3: In the same skillet, add 2 tbsp olive oil, 3 thinly sliced garlic cloves, 1 cup halved cherry tomatoes, and 1/2 cup sliced Kalamata olives. Sauté for 4-5 minutes until tomatoes soften and garlic is fragrant.
  4. Step 4: Stir in 2 tbsp chopped fresh parsley and adjust seasoning with salt and pepper if needed.
  5. Step 5: Serve the sea bream fillets on a plate topped with the warm tomato and olive mixture, garnished with lemon wedges.

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