Recipes

Pan-fried sea bream


Pan-fried sea bream

We bring a tasty second course to the table: pan-fried sea bream with a simple and perfect accompaniment for the whole family.

If you are looking for the recipe for a fish-based second course, good but easy to make, the one for pan-fried sea bream will not disappoint you. This is a very tasty recipe that requires few ingredients . The main component of this preparation is fish; in particular, sea bream is a fish with white meat, very lean and perfectly tasty. In fact, very little is needed to enrich the flavor of this dish. The aromatic herbs make it even more delicious, the white wine gives it a bold aftertaste, while the vegetables – such as potatoes – make it more substantial. In short, this is a mouth-watering dish!

Pan-fried sea bream

Preparing the recipe for pan-fried sea bream

  1. In order to start the preparation, you must have a very clean fish; if they did it at the fish shop, you can skip this step, otherwise you will have to scale and gut the fish.
  2. Wash it under running water and pat it dry with absorbent paper.
  3. Prepare the potatoes, peeling them and cutting them into slices , or as you prefer; set them aside for the moment.
  4. Take a pan and pour in the oil. Then, heat it on the stove, over a moderate heat.
  5. Once done, place the potato slices in the pan.
  6. Fill the belly of the sea bream with the aromatic herbs (in this case rosemary and sage) and a clove of garlic.
  7. At this point, add the fish to the pan, season with salt and leave to brown.
  8. After 2 minutes, slowly pour in the wine; cover with a lid and leave to cook for 10 minutes.
  9. After this time, turn the potatoes and also the sea bream, being careful, then cook for another 10 minutes or so .
  10. Once finished, turn off the heat and season with other sprigs of rosemary or as you prefer.
Read also
Baked sea bream with potatoes and cherry tomatoes, a light but tasty second course!

The tasty variant of pan-fried sea bream with cherry tomatoes

For a second course with an even more delicious flavour, you can replace the potatoes with cherry tomatoes. Before adding the sea bream to the pan, you can brown 100 g of red cherry tomatoes . Then, to make it even richer, you can add 2 tablespoons of Taggiasca olives.

Conservation

Pan-fried sea bream with potatoes is a dish as simple as it is delicious, suitable for both lunch and dinner. You can store it for 1 day in the fridge , in an airtight container.

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