mediterranean sea bream fillet
In Christmas Time everyone are looking recipes for Christmas Eve or for the Christmas lunch, so I decided to make a couple of posts dedicated at this 2 occasions! For the Christmas Eve dinner in Italy it’s traditional eat seafood, so I thought at these Mediterranean sea bream fillets that are a dish suitable for all tastes, simple, light and very beautiful to present on our table.
Then I tell you a secret …a few days ago I was in a cooking school, and the students are preparing a fish menu, so I came back home with a desire to cook some seafood, so after a little stop at the fishmonger where I bought 2 sea bream to prepare, I’m ready to experiment!
ingredients for 2 people:
- 2 whole sea bream or directly 2 fillet
- 8 red tomatoes
- dried oregano
- 1 red garlic clove
- white wine
- 1 spring onion
- a dozen of olive in oil like these
- salt, pepper and extra virgin olive oil
First clean the fish, remove the scales and cut the fillet, once obtained the 4 fillets make a couple of incisions on the skin side, drizzle with oil, sprinkle with oregano, salt and pepper, sprinkle well the condiment using your hands on both sides. Let fillets marinate while you prepare the other ingredients.
Prepare now the tomato salad: cut it into a little cubes removing all the internal liquid and the seeds. Chop about ten olives and add this to the tomatoes, dress whit a tablespoon of oregano, salt and extravirgin oil. Mix well. Using a circular form, make a circle of tomatoes and olive salad in the middle of each dish.
Finelly chop the spring onion using the white and green part, and put it aside. Now press the whole garlic and put it into the frying pan with some olive oil, when the frying pan is hot, add the fillet, first cook it on the flesh side and fade with a sprinkle of white wine. When the fillet are golden turn it cook on the skin side until it’s also golden brown and crispy. Put the fillet on the red salad,sprinkle with the chopped spring onion and some whole olive.