Mediterranean-Style Pan-Fried Sea Bream Fillets
Mediterranean-Style Pan-Fried Sea Bream Fillets
Mediterranean-style pan-fried sea bream fillets are a quick and boneless second course of fish. A simple dish, perfect for those who only have a few minutes to prepare dinner.
Presentation
Sea bream is a very versatile fish that can be used to prepare many dishes. In this blog I cooked it in many different ways and I ranged from grilled to oven preparations ( with potatoes , with cherry tomatoes or in a zucchini crust ). However, I had not yet published anything that suggested how to make sea bream fillets in a pan . So I decided to make up for it with a fish recipe, without bones , quick to prepare but very tasty and delicious.
The ingredients are very common : just a bunch of datterino tomatoes, a handful of black olives, some capers, garlic and parsley (in addition to the sea bream fillets of course). In a few minutes you can sit at the table with an exquisite dish in front of you .
How to prepare the sea bream fillets in a pan
Mediterranean-style pan-fried sea bream fillets
Ingredients
- 4 sea bream fillets
- 10-15 cherry tomatoes
- 15-20 black olives
- 1 clove of garlic
- 2 tablespoons chopped parsley
- 10-15 capers
- extra virgin olive oil to taste
- 50 ml white wine
Instructions
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Cut a clove of garlic in half and fry it in a pan with a little extra virgin olive oil. Meanwhile, cut the datterino tomatoes in half (or quarters).
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Add the cherry tomatoes and black olives to the sauté. Leave the cherry tomatoes to simmer for a few minutes over medium heat.
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Deglaze with a little white wine and add the capers. Continue cooking until the alcohol has evaporated.
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Add the sea bream fillets by placing them in the pan with the skin side up. After about 2 minutes of cooking, turn the fillets skin side down. Cook for another 5 minutes, paying close attention to the consistency of the fish. If, when moving the fillets with the spoon, they start to break, it means that they are ready.
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A few moments before the end of cooking, add a few tablespoons of chopped parsley.
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Serve and serve!