Pan-Seared Sea Bream with Tomato-Caper Salsa and Fresh Dill

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 pan-seared sea bream fillets topped with a fresh tomato and caper salsa accented by bright dill, perfect for a light Mediterranean seafood meal. This Greek-inspired seafood recipe, ready in about 20 minutes, pairs sea bream fillets, skin on, extra virgin olive oil, cherry tomatoes, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup quartered cherry tomatoes, 2 tbsp rinsed capers, 1/4 cup finely diced red onion, 2 tbsp chopped fresh dill, 2 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper. Stir gently and set aside to marinate for 10 minutes.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Pat dry 4 sea bream fillets and season skin side with 1/2 tsp sea salt.
  3. Step 3: Place fillets skin-side down in the hot skillet and cook undisturbed for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for an additional 2-3 minutes until fish is opaque and flakes easily with a fork.
  4. Step 4: Serve each fillet topped generously with the tomato-caper salsa while warm.

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