Pan-seared sea bream fillets with sun-dried tomatoes, a main course that’s simple and tasty, ideal for special occasions or holidays. You can use fresh or frozen sea bream fillets; if using frozen ones, simply let them thaw before cooking. Often, people are unsure how to prepare sea bream fillets, but with this method, you’ll quickly have a delicious yet simple dish. Now let’s look at how to make pan-seared sea bream fillets, and if you try them, let me know. Barbara

I recommend trying these sea bream recipes as well:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Pan-Seared Sea Bream Fillets with Sun-Dried Tomatoes

4 fillets sea bream
Half lemon
3.5 oz sun-dried tomatoes
0.35 oz capers
0.35 oz pine nuts
0.7 oz olives
as needed extra virgin olive oil
1 clove garlic
3.4 fl oz white wine
as needed salt
as needed parsley

Tools

Blender
Food Processor
Parsley Chopper

How to prepare Pan-Seared Sea Bream Fillets with Sun-Dried Tomatoes

Let’s start preparing the pan-seared sea bream fillets with sun-dried tomatoes. Squeeze the juice of half a lemon,
pour the sun-dried tomatoes into the blender jar,
the capers,
the olives,
the pine nuts,
and the lemon juice,
blend for a few seconds and then add the extra virgin olive oil,
blend until you obtain a cream.
Pour some extra virgin olive oil into a pan and add the garlic clove, place it on the stove and heat it up,
add the sea bream fillets, placing them skin-side down first, and cook for a few minutes on each side
deglaze with white wine and let the alcohol completely evaporate.
When the alcohol has evaporated, add the sun-dried tomato pesto, add some water to achieve a creamy consistency,
add the sun-dried tomato cream on top of the fillets and a sprinkle of parsley.
Serve the Pan-Seared Sea Bream Fillets hot with the sun-dried tomato sauce.