Pan-Seared Sea Bream with Tomato and Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lightly pan-seared sea bream topped with a vibrant tomato and Kalamata olive tapenade, showcasing Mediterranean flavors in a simple, elegant dish. This greek-inspired seafood (mediterranean) ready in about 20 minutes pairs (6 oz each) sea bream fillets, extra virgin olive oil, quartered cherry tomatoes 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.

Prep: 10 min Cook: 10 min Serves 4 Greek cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Season 4 sea bream fillets with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, then place skin side down in the skillet.
  2. Step 2: Sear the fillets for 4 minutes without moving them until the skin is crisp and golden, then flip and cook for an additional 2-3 minutes until cooked through and opaque. Remove from heat and keep warm.
  3. Step 3: In a bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped Kalamata olives, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 minced garlic clove. Drizzle with the remaining 2 tbsp olive oil and stir gently to create the tapenade.
  4. Step 4: Spoon the tomato and olive tapenade generously over the cooked sea bream fillets and serve immediately with lemon wedges if desired.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 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 Tomato and Olive Tapenade?

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 (6 oz each) sea bream fillets from drying out.

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

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 Tomato and Olive Tapenade 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 Tomato and Olive Tapenade?

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.

Related recipes