THE Sea bream fillets they are a simple but tasty dish: in less than 5 minutes you will have soft and moist fillets perfect to be served in white with oil, lemon and parsley. You can accompany this dish with pan-fried chard, white Basmati rice or with classic and timeless baked potatoes. For fish lovers, we offer you theSalt sea breamlight and quick to prepare or a very good one Sea bass baked in foil with cherry tomatoes. Sea bream is one of the finest fish: its flavor is delicate and the quality of its meat is excellent. In short, a healthy and delicate recipe, perfect for those who do not like fish with a too strong taste. Here’s how to cook sea bream fillets with our simple recipe.

Preparation

1

Take the sea bream fillets and check their cleanliness: with the help of kitchen tweezers, remove any bones and flake their skin.

2

Brush the skin side of the fish with extra virgin olive oil.

3

Place the fillets in a slightly heated pan; cook the fish over medium heat for about 5 minutes, lying on the skin side, and cover it with the lid.

4

In the meantime, take the parsley, wash it under running water and dry it; then chop it up with the help of a crescent.

5

Take the lemon juice with a juicer and filter it with a colander.

6

In a small bowl, combine the chopped parsley, extra virgin olive oil, lemon juice and a pinch of fine salt.

7

At this point, check the cooking of the fillets: when the meat has turned white, the sea bream will be ready.

8

Turn off the heat and prepare a serving dish to place the cooked fish on top.

9

Arrange some of the previously prepared sauce on the base of the dish.

10

Place the fish on the plate and brush it with a little more parsley sauce before serving hot.

Accessories

• Kitchen tweezers
• Fish scale
• Kitchen brush
• Pot with lid
• Crescent moon
• Juicer
• Colander
• Platter

Tips and tricks

• We suggest you use a glass lid to be able to check the cooking of the fish without having to lift it.
• Try a delicious alternative by adding a few tablespoons of tomato sauce and green olives during cooking and you will get super tasty Sea Bream Fillets.
• Do not throw away fish scraps: use the head and the bone to prepare an exquisite fish stock, useful in many preparations such as risotto.
• The sea bream must be cooked from the skin side, in this way the fillet will not shrink.

storage

Sea bream fillets can be stored in the refrigerator, closed with cling film or inside a freezer bag, for a maximum of 1/2 days.