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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

    • Cook the potatoes on a large pot submerged in water for about 10-12 minutes until they are soft.

    • In a deep flat frying pan, melt the butter and add the chopped onion. Cook until it is golden brown.

    • Add the chopped garlic, white wine vinegar and plum tomatoes. When the mixture starts boiling, add the parsley. Keep warm.

    • Pour olive oil into a coated pan at medium-high temperature. Place a little salt on both sides of each sea bream fillet.

    • Place them skin-side down in the pan and cook until they’re browned and crisp. Cook for three minutes without interference.

    • Turn the fish over and cook for another 3 mins, before removing it from the pan.

    • 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.

    • Serving Suggestions: Serve with lemon wedges.

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