Seabream fillets with tomato sauce
July 10, 2020
- 1 sea bream, 600-800gr, filleted and slashed on the skin side in 2 places
- extra virgin olive oil
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.