Tomato and Fennel Braised Sea Bream with Lemon and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Whole sea bream gently braised in a vibrant sauce of tomatoes, fennel, and fresh oregano with a bright lemon finish. This greek-inspired seafood (mediterranean) ready in about 45 minutes pairs olive oil, medium fennel bulb, thinly sliced, garlic cloves, minced 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: 15 min Cook: 30 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 4 tablespoons olive oil in a large oven-proof skillet over medium heat. Add 1 medium thinly sliced fennel bulb and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 14 ounces canned diced tomatoes, 1/2 cup dry white wine, 1/4 cup water, 2 tablespoons chopped fresh oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently for 5 minutes to blend flavors.
  3. Step 3: Season 2 whole sea bream (about 1.5 pounds each) with salt and pepper inside and out, then nestle the fish into the tomato and fennel sauce in the skillet.
  4. Step 4: Transfer skillet to the preheated oven and bake uncovered for 20 minutes until the fish is opaque and flakes easily with a fork.
  5. Step 5: Remove from oven and drizzle 2 tablespoons lemon juice over the fish. Serve immediately with pan sauce spooned over the top and a side of crusty bread or roasted vegetables.

Frequently asked questions

How long does Tomato and Fennel Braised Sea Bream with Lemon and Oregano take to make?

Total time is about 45 minutes (15 min prep + 30 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 Tomato and Fennel Braised Sea Bream with Lemon and Oregano?

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 olive oil from drying out.

Can I substitute ingredients in Tomato and Fennel Braised Sea Bream with Lemon and Oregano?

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 Tomato and Fennel Braised Sea Bream with Lemon and Oregano 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 Tomato and Fennel Braised Sea Bream with Lemon and Oregano?

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.

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