A simple, tasty, and super quick seafood recipe… stewed sea bream fillets with a flavorful tomato sauce with olives, capers, and onion. They are prepared in a few minutes, using just one pan. All you need are some nice fresh fish fillets: if you can’t find sea bream, sea bass, cod, grouper, or other local fish will work just fine. Without fresh tomatoes available, I used canned tomatoes, but during the season, you can make the dish with ripe, vine-ripened, Piccadilly, or other varieties. Try this recipe; it’s really easy but very tasty!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Fish
- Seasonality: All seasons
- Energy 220.96 (Kcal)
- Carbohydrates 6.25 (g) of which sugars 4.50 (g)
- Proteins 28.72 (g)
- Fat 9.53 (g) of which saturated 2.55 (g)of which unsaturated 6.04 (g)
- Fibers 2.32 (g)
- Sodium 340.26 (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
- 2 fillets sea bream
- 1 cup g canned tomatoes
- Half red onion
- 2 tablespoons black olives (or Taggiasca)
- 1 tablespoon capers in salt
- 1 pinch chili pepper
- parsley
- Half glass dry white wine
- extra virgin olive oil
- salt
Tools
- Pan
- Tweezers
- Cutting Board
Preparation
Clean the sea bream fillets by removing the bones with tweezers, wash them and pat them dry well.
Place them in a pan with a drizzle of oil, skin side down. Cook for 2-3 minutes (1), season with salt, deglaze with white wine, then transfer them onto a plate.
Peel the onion and slice it into rings. Put it in the same pan and sauté for a few seconds.
Add the canned tomatoes (roughly chopped), olives, and capers, rinsed from salt (2).
Adjust salt, add a pinch of chili pepper to taste and let the sauce cook for about ten minutes.
If you like a sweet and sour taste, you can add half a tablespoon of sugar dissolved in a couple of tablespoons of vinegar.
When the sauce is ready, add the sea bream fillets (3) and cook for 5-6 minutes, depending on their thickness. At the end, sprinkle with fresh chopped parsley.
Sicilian-style stewed sea bream fillets are ready, serve them hot, accompanied by the tomato sauce.
Tips and Notes
You can adapt the recipe to other fresh fish fillets like sea bass, cod, or grouper.
Instead of canned tomatoes, you can use fresh vine-ripened tomatoes, peeled and seeded.
During cooking, always keep the fillets facing skin side down. To cook them well on top, baste them with the cooking juices.
FAQ (Questions and Answers)
Can I use frozen fillets?
Of course, but I recommend using fresh fish whenever possible.
