Pan fried Sea Bream with fennel, olive & tomato salad
Ingredients
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800g. Sea Bream fillet
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Salt
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Olive oil, for sautéing
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100g. fennel, thinly sliced
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10g. lemon juice
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5g. lemon zest
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80g. fresh onions, chopped
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40g. Kalamata olives
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4g. parsley leaves
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300g. cherry tomatoes, halved
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40g. olive oil
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For the sauce:
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200g. fresh tomato juice
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50g. olive oil
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10g. white balsamic vinegar
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2g. lime zest
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lime juice
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Basil, chopped
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Salt
Preparation
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Place a non-stick pan over high heat and add olive oil.
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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.
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Turn and continue cooking until fillets are cooked but remain juicy.
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In a bowl, mix all ingredients together and season with salt.
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In a bowl, add the tomato juice, vinegar and lime zest.
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Season with salt and pour olive oil in a slow and steady stream. Add the basil.