Pan fried Sea Bream with fennel, olive & tomato salad

Ingredients

Place a non-stick pan over high heat and add olive oil.
Season the filets with salt and place them in the pan skin side down. Saute until it gets a nice color and the skin begins to crisp.
Turn and continue cooking until fillets are cooked but remain juicy.
In a bowl, mix all ingredients together and season with salt.
In a bowl, add the tomato juice, vinegar and lime zest.
Season with salt and pour olive oil in a slow and steady stream. Add the basil.