- 20 m
For the fish
- 1 sea bream, 600-800gr, filleted and slashed on the skin side in 2 places
- extra virgin olive oil
For the tomato sauce
- 2 tablespoons extra virgin olive oil
- 200gr cherry tomatoes, cut in half
- 2 garlic cloves, chopped
- 20 black olives, pitted
- 1 bunch of basil, only the leaves, chopped
- 1 bunch of coriander, only the leaves, chopped
- juice from ½ lemon
- sea salt
- freshly ground black pepper
Instructions / directions
Heat the olive oil in a saucepan, over gentle heat. Add the tomatoes, olives and garlic, and season with salt and pepper. Cook for 2-3 minutes, stirring.
Add the chopped basil and coriander, and the lemon juice. Stir and remove from the fire. Set aside.
In a non-stick frying pan, heat olive oil over a high heat. When really hot, add the seabream fillets, skin down. Season with salt and pepper and cook for 2-3 minutes. Turn the fillets on the other side and cook for another minute.
Serve on top of the tomato sauce.Print
This recipe is brought to you by Kefalonia Fisheries
Kefalonia Fisheries is a premium sea bass & sea bream producer established in Greece in 1981. Dedicated to preserving the time-honored way of life on a Greek island, the company raises pure, natural seafood in the crystal-clear waters of the Mediterranean, using traditional methods. Kefalonia Fisheries offers a wide range of products of superior quality, authentic taste and excellent nutritional value, including the XL sea bass, the sustainable alternative to wild caught fish, favored by renowned chefs and seafood lovers across the world.