Pan-Seared Sea Bream with Tomato Caper Sauce and Feta

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Tender sea bream fillets pan-seared and topped with a bright sauce of fresh tomatoes, capers, and crumbled feta cheese. This Greek-inspired seafood recipe, ready in about 25 minutes, pairs sea bream fillets, extra virgin olive oil, 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. 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

4 fillets (about 6 oz each) sea bream fillets
3 tbsp extra virgin olive oil
1 cup, halved cherry tomatoes
2 tbsp, rinsed capers
2, finely minced garlic cloves
2 tbsp fresh lemon juice
1/3 cup crumbled feta cheese
2 tbsp, chopped fresh parsley
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 sea bream fillets and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden, then carefully flip and cook for an additional 3 minutes until cooked through.
Step 3: Remove the fillets from the skillet and keep warm. In the same skillet, add 1 tbsp extra virgin olive oil, 2 finely minced garlic cloves, and 1 cup halved cherry tomatoes. Sauté for 3 minutes until tomatoes soften.
Step 4: Stir in 2 tbsp rinsed capers and 2 tbsp fresh lemon juice, cooking for another 1 minute until the sauce thickens slightly.
Step 5: Plate the sea bream fillets and spoon the tomato caper sauce over them. Sprinkle 1/3 cup crumbled feta cheese and 2 tbsp chopped fresh parsley on top before serving.