Pan fried Sea Bream with fennel, olive & tomato salad


  • 800g. Sea ​​Bream fillet
  • Salt
  • Olive oil, for sautéing
  • 100g. fennel, thinly sliced
  • 10g. lemon juice
  • 5g. lemon zest
  • 80g. fresh onions, chopped
  • 40g. Kalamata olives
  • 4g. parsley leaves
  • 300g. cherry tomatoes, halved
  • 40g. olive oil
  • For the sauce:
  • 200g. fresh tomato juice
  • 50g. olive oil
  • 10g. white balsamic vinegar
  • 2g. lime zest
  • lime juice
  • Basil, chopped
  • Salt


  1. Place a non-stick pan over high heat and add olive oil.
  2. 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.
  3. Turn and continue cooking until fillets are cooked but remain juicy.
  4. In a bowl, mix all ingredients together and season with salt.
  5. In a bowl, add the tomato juice, vinegar and lime zest.
  6. Season with salt and pour olive oil in a slow and steady stream. Add the basil.