Last night for dinner I prepared a light yet flavorful and colorful fish main course: Seabream with agretti and yellow cherry tomatoes.
A very simple recipe made with very few ingredients but with great visual impact.
The seabream with agretti and yellow cherry tomatoes evokes spring in both colors and flavors, the intensely green agretti that are found on market stalls in the spring season and the golden yellow cherry tomatoes make the dish the undeniable star of your table.
If you have friends over who love fish, I recommend preparing the seabream with agretti and yellow cherry tomatoes, accompanied by a side of fresh or grilled vegetables, it will surely make for an appreciated dinner!
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 fillets of seabream
- 5.3 oz of yellow cherry tomatoes
- 1.1 oz of agretti
- 2 tablespoons of Taggiasca olives
- 1 small glass of white wine
- to taste of salt
- to taste of garlic powder
- to taste of extra virgin olive oil
Steps
For the preparation of the recipe, wash and cut the cherry tomatoes in half.
Continue by cleaning the agretti and washing them under running water.
Season the two seabream fillets with salt and garlic powder.
In a pan, pour a little extra virgin olive oil and brown the fillets on both sides over moderate heat.
Add the cherry tomatoes and deglaze with white wine.
Add two tablespoons of Taggiasca olives and let cook for about ten minutes, 3-4 minutes before the end of cooking, add the agretti.
The seabream with agretti and yellow cherry tomatoes is a harmony of flavors: the tasty flesh with a delicate flavor perfectly pairs with the tangy and slightly spicy taste of the agretti and the sweetness of the cherry tomatoes.
