Easy and quick pan-seared sea bream fillets, cooked with cherry tomatoes, potatoes, white wine, and parsley. A light and fragrant fish main course, perfect for a family lunch or dinner.
Defrost the sea bream fillets and check that there are no remaining bones, then pat them dry gently with kitchen paper.
Heat a large non-stick skillet with a drizzle of extra virgin olive oil and a whole garlic clove.
Add the cherry tomatoes cut in half, season lightly with salt, and cook them until they begin to release their juices.
Add the potato cut into thin slices and let it soften for a few minutes in the seasoning.
Lay the sea bream fillets in the pan and brown them gently, then deglaze with the white wine.
Cover with a lid and continue cooking for a few minutes, until the fish is tender and cooked through.
Turn off the heat, finish with a drizzle of raw oil, ground black pepper, and chopped parsley, then serve immediately.
Serve the sea bream fillets piping hot, accompanied by their cooking juices and, if you like, with crusty bread.
Large non-stick skillet
Lid
Store the pan-seared sea bream fillets in the refrigerator, in an airtight container, for up to 24 hours. It is best to eat them piping hot and not to freeze the cooked dish.
A simple and quick fish main course with a Mediterranean flavor. Also ideal to make with frozen sea bream fillets that have already been thawed, for a light and tasty dinner.
Italia
| Energy (kcal) | 75.75 |
| Carbohydrates (g) | 3.61 |
| of which sugars (g) | 0.35 |
| Fat (g) | 0.62 |
| of which saturates (g) | 0.15 |
| Protein (g) | 14 |
| Fibre (g) | 0.42 |
| Salt (g) | 0.09 |
