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    • Pan-Fried Sea Bream

    Pan-Fried Sea Bream

    Mark Sharron
    Easy
    15 minutes
    4

    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

    • 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