Sea Bream with Tomatoes and Basil

Method

• Step-by-step method for Sea Bream with Tomatoes and Basil
• Rinse sea bream fillets under cold water and pat dry with paper towels
• Season both sides of the sea bream fillets with salt and pepper
• Wash and dice the tomatoes into small, bite-sized pieces
• Peel and finely mince the garlic cloves
• Wash, dry, and roughly chop the fresh basil leaves
• In a medium bowl, combine diced tomatoes, minced garlic, and chopped basil; season lightly with salt and pepper, mix gently
• Drizzle 1 tablespoon of olive oil over the tomato mixture and stir
• In a large non-stick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat
• Place sea bream fillets in the skillet, skin-side down if skin is present
• Sear fillets for 2–3 minutes without moving, to develop a light golden crust
• Carefully flip fillets and continue to cook for another 2–3 minutes until opaque and cooked through
• Remove the cooked fillets from the skillet and rest them on a warm plate
• Quickly add the tomato, garlic, and basil mixture to the same skillet, stirring for about 1 minute to warm and lightly soften the tomatoes without overcooking
• Spoon the warm tomato-basil mixture onto serving plates
• Lay the sea bream fillets on top of the tomato-basil base
• Drizzle any extra pan juices over the fish
• Garnish with a few extra fresh basil leaves if desired
• Serve immediately, optional: pair with whole grain bread or a simple green salad