I’m not crazy about fish, something that has stuck with me since my second pregnancy, which was a full 23 years ago. I had to eat so much of it during those months for a health issue that I haven’t wanted to hear about it since. Yet, these stewed sea bream fillets really delighted me. Prepare some bread because here, mopping up the sauce is a must. And I won’t even begin to describe the pleasure of soaking the bread in that sauce. A delicious recipe that comes together in just a few steps and in about ten minutes. So it’s perfect even for workdays when you come home at the last minute. Always keep some packages of fish in the freezer; I assure you they will save you on many occasions.
Other sea bream recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stewed Sea Bream Fillets
In this recipe, I used frozen sea bream fillets. If you prefer, you can also use fresh ones.
- 4 sea bream fillets
- 1 clove garlic
- 1 oz Taggiasca olives
- 1/3 cup dry white wine
- 3.5 oz tomato sauce
- dried oregano
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of Stewed Sea Bream Fillets
In a pan, heat a few tablespoons of oil along with a peeled garlic clove, halved and with the central germ removed.
Let it sizzle for a few moments, then add the frozen sea bream fillets with the skin side up. Salt and pepper to taste and add the black olives to the pan.
Cook for three minutes, then turn the fillets over and drizzle with the white wine.
Once the wine has evaporated, pour the tomato sauce into the pan and add plenty of oregano. Lower the heat and continue cooking gently for another five minutes, turning the fillets again.
Once cooked, adjust the salt if necessary. Turn off the heat and serve the stewed sea bream fillets immediately, hot. Enjoy! Paola
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