Sea bream fillets in ‘crazy water’, a classic recipe for a very simple and tasty fish main course, with an irresistible cherry tomato sauce. In this case, I chose to use fillets directly (not the whole fish) to serve them more easily in a more practical way, and also to speed up cooking. However, if you want to opt for the whole sea bream, calculate one per person (small size, 14-16 oz) and extend the cooking to about 25-30 minutes. The recipe is very easy but really rich in flavor, try it yourself, and keep the bread ready to soak up the sauce!
Here are more easy and quick fish recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 273.68 (Kcal)
- Carbohydrates 6.55 (g) of which sugars 7.42 (g)
- Proteins 42.12 (g)
- Fat 8.78 (g) of which saturated 2.36 (g)of which unsaturated 5.42 (g)
- Fibers 0.64 (g)
- Sodium 197.19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 fillets sea bream
- 5.3 oz cherry tomatoes
- 2 cloves garlic
- parsley
- 1 chili pepper (optional)
- Half cup dry white wine
- extra virgin olive oil
- salt
Tools
- Pan
- Cutting board
Preparation
Remove any bones from the fillets using tweezers. Wash them and pat dry with paper towels.
Wash the cherry tomatoes and cut them in half, or into smaller pieces if you prefer. Peel the garlic and remove the central germ.
Grease a large pan with a drizzle of extra virgin olive oil, arrange the sea bream fillets in it without overlapping them.
Add the cherry tomatoes, garlic, a few sprigs of parsley, and a chili pepper if desired. Lightly salt both the fish and the tomatoes.
Place on the stovetop over medium heat. When the cooking base comes to a boil, deglaze with the white wine and let the alcohol evaporate.
Cover with a lid, lower the heat a bit, and let it cook for 10-15 minutes, depending on the thickness of the fillets. Occasionally, baste the surface of the fish with the sauce that has formed, there is no need to turn the fillets.
Sea bream fillets in crazy water are ready, transfer them to a platter with their cooking base and cherry tomatoes, adding a handful of freshly chopped parsley.
Tips and Notes
You can use cherry or date tomatoes, red or yellow, or other types of tomatoes, as long as they are ripe and juicy.
You can add a tablespoon of black or Taggiasca olives, or a few leaves of basil.
You can substitute sea bream with sea bass or other white fish fillets.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, join my Telegram channel.
If you like the recipes and want to support my work, buy me a coffee on Ko-fi.
