Did I already tell you about my neighbor, the one who occasionally shows up with freshly caught fish? Last time it was Needlefish and this time, sea breams, fresh, delicious, and ready to be cooked. A simple recipe for Pan-Seared Sea Bream with flavorful ingredients and what can I say, fresh fish definitely tastes different!
Other fish recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sea bream
- 1 Tropea red onion
- 1 clove garlic
- 10.5 oz cherry tomatoes (ripe)
- 10 Taggiasca olives
- 1 tbsp salted capers
- 2/3 cup dry white wine
- 4 sprigs parsley
- 2 leaves bay leaf
- 0.14 oz fine salt
Tools
- Kitchen scale
- Scissors
- Cutting board
- Pan 11 inches
- Lid 11 inches
Steps
To clean the sea bream properly, start by inserting the scissors into the belly and cut up to the head. Use your hands to remove the entrails. Rinse the fish under running water thoroughly to remove any blood. Place the sea bream on a cutting board and, using a knife or a peeler, remove the scales starting from the tail to the head. Rinse again, and the sea bream will be ready to cook.
Pour a drizzle of oil into the pan with chopped garlic, finely chopped onion, rinsed and dried capers, and the bay leaf. Lightly sauté and place the sea bream. Let it cook for 5 minutes and gently turn it to the other side. Add the chopped cherry tomatoes, olives, season with salt, and pour in the white wine. Once the wine evaporates, lower the heat and cover. Cook for 30 minutes (depending on size). Serve the Pan-Seared Sea Bream with its sauce.
