Pan-Seared Sea Bream with Spicy Tomato and Olives
Pan-Seared Sea Bream with Spicy Tomato and Olives is a vibrant and flavourful dish that combines perfectly seared sea bream fillets with a rich, Mediterranean-inspired sauce. The fish is coated in a blend of cumin, coriander, paprika, and chili, creating a warm and fragrant crust.
The spicy tomato and olive sauce, made with fresh tomatoes, red peppers, and green olives, adds a burst of tangy and savoury flavours that beautifully complement the delicate fish. This dish is easy to prepare yet impressive, making it a great option for a weeknight meal or a special occasion. Serve it warm with your favourite sides, and let the bold spices transport you to the heart of Mediterranean cuisine.

Ingredients Used For Pan-Seared Sea Bream with Spicy Tomato and Olives
Fish:
Sea Bream Fillets: A mild, slightly sweet white fish that cooks quickly and is ideal for pan-searing. The fish’s delicate texture pairs beautifully with bold spices and the tangy tomato sauce.
Ground Cumin: Adds warmth and earthiness to the spice rub, enhancing the flavour of the fish.
Ground Coriander: Has a slightly citrusy note, balancing the other spices and adding a subtle brightness to the dish.
Chili Powder: Provides a mild spicy kick, giving the fish a touch of heat.
Paprika: Contributes a smoky sweetness and a beautiful colour to the fish.
Salt: Enhances the natural flavour of the fish and balances the spices.
Black Pepper: Adds a sharp, peppery bite that complements the spices and balances the sweetness of the paprika.
All-Purpose Flour: Used to coat the fish, helping to create a crispy, golden crust when pan-seared.
Olive Oil: Provides a rich, fruity flavour and is essential for pan-searing the fish to perfection.

Sauce:
Tomatoes: Fresh tomatoes add a natural sweetness and acidity, forming the base of the sauce.
Onion: Adds a sweet, savoury flavour that balances the acidity of the tomatoes and creates a rich foundation for the sauce.
Red Pepper: Provides a mild sweetness and texture, complementing the other vegetables and adding a subtle crunch.
Green Olives: Brings a briny, tangy flavour that cuts through the richness of the sauce and enhances the overall Mediterranean vibe.
Garlic: Infuses the sauce with a deep, savoury aroma and enhances the flavour of the tomatoes and spices.
Chili Flakes: Adds a bit of heat to the sauce, giving it a subtle spicy edge without overpowering the other flavours.
Tomato Paste: Concentrates the tomato flavour, thickens the sauce, and adds a rich, tangy note.
Ground Cumin: Echoes the cumin in the fish, adding warmth and depth to the sauce.
Paprika: Provides a smoky sweetness that balances the heat from the chilli flakes and enhances the overall flavour.
Salt: Balances the acidity of the tomatoes and enhances the flavours of the vegetables and spices.
Black Pepper: Adds a sharp, peppery note that complements the sweetness of the tomatoes and balances the spiciness.

Alternative Ingredients
For the Fish:
Other Fish Options: Substitute sea bream with other white fish such as sea bass, snapper, or cod for a similar mild flavour and tender texture.
Spice Variations: Try different spice blends like ras el hanout or za’atar for a Middle Eastern twist, or a simple lemon and herb seasoning for a lighter flavour.
Gluten-Free Flour: Use gluten-free flour or cornstarch in place of all-purpose flour for a crisp coating without gluten.
For the Sauce:
Canned Tomatoes: Swap fresh tomatoes with canned chopped tomatoes for a quicker option, while still maintaining a rich flavour.
Kalamata Olives: For a bolder olive flavour, substitute green olives with Kalamata olives.
Roasted Red Peppers: Use jarred roasted red peppers to introduce a smoky flavour and softer texture.
Capers: Add a tablespoon of capers to bring an extra briny, tangy element to the sauce.
Herbs: Fresh herbs like parsley, cilantro, or basil can be added at the end to brighten up the dish with a burst of freshness.
Preparation Tips For Pan-Seared Sea Bream with Spicy Tomato and Olives
- Dry the Fish Well: Pat the fish fillets dry with paper towels before seasoning. This helps achieve a crispier crust when pan-searing.
- Avoid Overcrowding the Pan: When searing the fish, make sure not to overcrowd the pan. This ensures an even, crispy sear. Cook the fillets in batches if necessary.
- Cook with Skin-Side Down First: If using fish fillets with skin, always start cooking skin-side down to achieve a crispy skin and even cooking.
- Simmer the Sauce Slowly: Allow the tomato sauce to simmer gently, giving the flavors time to meld together. Stir occasionally to prevent sticking and to help the sauce thicken evenly.
Serving Tips For Pan-Seared Sea Bream with Spicy Tomato and Olives
- Garnish with Fresh Herbs: Garnish the dish with fresh parsley, cilantro, or a squeeze of lemon juice to add colour and a bright, zesty finish.
- Serve with Sides: Serve the pan-seared fish with simple sides like steamed rice, couscous, or crusty bread to soak up the sauce. For a healthier option, pair it with roasted vegetables or a fresh salad.
- Family Style: Present the fish on a large serving platter with the tomato and olive sauce spooned generously over the top. Garnish with extra olives and herbs for a beautiful, rustic presentation.
- Add Citrus: Just before serving, squeeze a fresh lemon or lime over the dish to add brightness and balance the richness of the sauce and fish.
Storage Tips
Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or olive oil to the sauce if it has thickened too much.
Freezing: While the sauce can be frozen, the fish is best enjoyed fresh. If you freeze the sauce, store it in a freezer-safe container for up to 1 month. Thaw in the fridge before reheating.
Reheat Gently: Reheat the sauce on low heat, adding a bit of water or olive oil if needed. Reheat the fish in a skillet on low heat to avoid drying it out or in the microwave for 1-2 minutes until warmed through.
Repurpose Leftover Sauce: If you have leftover sauce, it can be used for other dishes such as pasta, over grilled chicken, or even tossed with roasted vegetables for an easy, flavourful meal.
Pan-Seared Sea Bream with Spicy Tomato and Olives
Ingredients
Fish
- 500 g sea bream fillet, skinless
- 1 tbsp cumin, ground
- 1 tbsp coriander, ground
- ½ tsp chili powder
- ½ tsp paprika
- 2 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- ¼ cup olive oil
Sauce
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- ½ cup green olives, chopped
- 1 tsp minced garlic
- 1 tsp chilli flakes
- ¼ cup tomato paste
- 1 tsp cumin, ground
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat. Add the onion, garlic, tomatoes, red pepper, green olives, and tomato paste. Season with cumin, paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and the flavours are well combined.
- Pat the fish fillets dry with paper towels. In a bowl, whisk together the flour, cumin, coriander, chili powder, paprika, and black pepper. Season the fish fillets with salt and coat each fillet in the spice rub, ensuring they are evenly coated on both sides.
- Heat the olive oil in another large skillet over medium-high heat. Once hot, carefully add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through (cooking time may vary depending on the thickness of the fillets).
- Place the pan-seared fish fillets into the tomato and olive sauce. Serve immediately, garnished with fresh celery if desired.
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