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Pan-fried Sea Bream with Tomatoes

Discussion in 'Recipes and Ideas' started by Micawber, May 27, 2011.

  1. Micawber

    Micawber Renowned Lifetime Member

    Yes, I know that Sea Bass is meant to be the special fish, but in my own opinion Sea Bream has just got to be the number one for flavor and texture.

    All the clean, fresh flavours of Provence can be found here in this fragrant dish.
    The very best time to eat this dish is in summer time when the tomatoes are bursting with juices and sweetness and all the vegetables are local and packed with flavours.
    Pan-fried Sea Bream with Tomatoes


    4 tblsp Olive oil
    2 Small Sweet Onions - finely sliced
    350g Cherry tomatoes - halved
    1 tblsp Tomato Puree
    2 Sea Bream Fillets - Large - (also works with Sea Bass or Tilapia fillets)
    4 Sprigs Oregano - not stalks
    4 Sprigs Thyme
    4 Garlic Cloves - Peeled & Chopped
    2 tblsp Balsamic vinegar
    2 portions of cooked rice of your own choice (alternatively 2 portions of steamed Charlotte new potatoes with garlic butter - my fave!)

    Cooking Method

    1. Heat 2 tblsp of olive oil in a frying pan and gently fry the onion,garlic and thyme until soft.
    2. Add the tomatoes and tomato puree to the pan and cook for a further 5-6 minutes until they are soft and just beginning to collapse.
    3. In another pan, heat the remaining olive oil, place the sea bream fillets skin-side down and cook for 3-4 minutes.
    4. Roughly chop 2 oregano sprigs and scatter over the fish.
    5. Very carefully turn the fish over and cook for a further 1-2 minutes, or until just cooked and opaque.
    6. Stir the balsamic vinegar into the tomatoes and onion and bring to the boil
    7. Spoon over the sea bream. Add the remaining sprigs of oregano, on the side.
    8. Serve with a cooked rice of your choice. ( or with those wonderful steamed Charlotte new potatoes and garlic)

    Wow. Another Micawber winner :vhappy:

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