Pan-Seared Sea Bream with Tomato-Caper Sauce and Kalamata Olives

By AislePrompt Editorial · ·

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Fresh sea bream fillets pan-seared to crisp skin perfection, topped with a bright sauce of tomatoes, capers, and briny Kalamata olives. This Greek recipe (mediterranean), ready in about 25 minutes, pairs sea bream fillets, olive oil, garlic cloves 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 3/4 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place fillets skin-side down in the hot skillet and sear for 4-5 minutes until skin is crisp and golden. Flip fillets carefully and cook for 2 more minutes until just cooked through. Remove fillets and keep warm.
  3. Step 3: Reduce heat to medium and add remaining 1 tbsp olive oil. Sauté 2 thinly sliced garlic cloves for 30 seconds until fragrant.
  4. Step 4: Add 1 cup halved cherry tomatoes, 1/3 cup halved Kalamata olives, and 2 tbsp rinsed capers. Cook, stirring, for 3-4 minutes until tomatoes soften and release juices.
  5. Step 5: Stir in 1 tbsp fresh lemon juice and 1 tbsp chopped fresh oregano. Spoon this sauce over the sea bream fillets and serve immediately.

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