Pan-Fried Sea Bream

Method

• Step-by-Step Method: Pan-Fried Sea Bream
• Wash the new potatoes under running water to remove dirt
• Place potatoes in a saucepan, cover with cold water and add a pinch of salt, then bring to a boil
• Simmer potatoes for 10–15 minutes until just tender, then drain and set aside
• Peel and finely slice the onion
• Peel and finely chop the garlic cloves
• Dice the plum tomatoes into small cubes
• Rinse and roughly chop the flat-leaf parsley, reserve a few nice leaves for garnish
• Pat sea bream fillets dry with paper towel and lightly season both sides with a small pinch of salt
• Heat a non-stick frying pan over medium heat, adding a small drizzle of oil if available
• Sauté the sliced onion for 2 minutes until slightly softened
• Add the chopped garlic to the onions, cook for 1 minute until fragrant
• Add diced tomatoes to the onion and garlic, sauté for 2 minutes to begin forming a relish
• Add the white wine vinegar to the tomato-onion-garlic mix, stir and cook for an additional 2–3 minutes until slightly reduced
• Toss in a handful of chopped parsley, stir, then remove the pan from heat and set the mixture aside
• In a separate skillet, heat with a tiny drizzle of oil (or a cleaned pan) on medium-high
• Place sea bream fillets skin-side down in the hot pan, cook undisturbed for 2–3 minutes or until the skin is crisp and flesh is mostly opaque
• Flip fillets gently and cook for 1 more minute until just cooked through
• While fish is frying, slice the cooked new potatoes into rounds or halves
• Quickly add the sliced potatoes to the hot pan with a touch of salt, toss gently for 1–2 minutes until just golden (optional for texture)
• For plating, spoon a line of the tomato-onion relish on each plate
• Arrange potato rounds beside the relish, stacking or fanning for presentation
• Place one crisp sea bream fillet atop the relish or to the side
• Scatter with chopped fresh parsley and a few parsley leaves for garnish
• Serve with lemon wedges for squeezing over the fish
• Present immediately while the skin is crisp and the potatoes are warm