Pan-seared Sea Bream fillet

By GialloZafferano · 25 min

Ingredients

Instructions

1. Chop the parsley, keeping the stems aside. Peel the lemon to get the zest. Wash the cherry tomatoes and cut them in half.
2. In a very large pan, heat the olive oil with the garlic cloves, parsley stems and lemon zest over low heat for 5 minutes.
3. Raise the heat slightly and place the sea bream fillets skin side down.
4. When the fillets change colour, after about 2 minutes, turn them over and cook for another 2 minutes.
5. Transfer the fillets to a plate and cover them.
6. Add the cherry tomatoes to the pan base and let them sizzle for about 10 minutes, until the pulp softens.
7. Remove the lemon zest, garlic and parsley stems. Adjust the salt.
8. Return the fish to the pan and cook for 2 more minutes, just long enough to season it.
9. Turn the fillets gently and serve topped with the chopped parsley, hot.

Summarized from GialloZafferano's video. Watch it for the details.

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