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    • Pan-Fried Sea Bream

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 242; Fat 4g; Carbs 33g; Sugars 4g; Fibre 0g; Protein 21g; Sodium 1.0g
    Now, a recipe to fill you with bright joy! Don’t forget to fry the fish at the end of cooking, when everything else is ready. This way it will have crispy skin.
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    Ingredients

    • 1 medium-sized onion
    • 4 garlic cloves
    • 2 packs New Potatoes
    • 2 plum tomatoes
    • 1 bunch of flat-leaf parsley
    • 4 Sea Bream fillet
    • 2 tablespoons white wine vinegar
    • Lemon wedges

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Take a generous amount of your potatoes and spread them on a plate with the sauce. Place the sea bream cutlet on top and complete with remaining parsley sprinkled over.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.