Sea Bream Fillets with Tomato, Herb and Bean Salsa
This dish takes no imagination to make you feel like you’re on holiday! Our Aegean sea-farmed sea bream has a delicate, flaky texture - expertly filleted by our Fishmongers, these sea bream fillets are so easy to cook on a skillet, they simply need a few minutes on each side. Paired with a warm salsa of juicy tomatoes, creamy cannellini beans, tangy olives, red onion, and a fragrant mix of coriander and basil, it’s a vibrant, Mediterranean-style dish that’s as effortless as it is delicious.
- Prep: 5 mins
- Cooking: 15 mins
- Serves: 2
Ingredients:
- 2 x Caught & Delivered Sea Bream Fillets, defrost overnight in the fridge
- Olive oil for frying
- For the Salsa
- Extra virgin olive oil
- Cannellini beans
- 200g cherry tomatoes, chopped
- 60g pitted black olives (such as Kalamata)
- 1/2 red onion, diced
- Small bunch of coriander
- Small bunch of basil
- 1 lemon, juiced
Method
- Start by making the salsa. Heat 3 tbsps of oil in a small saucepan over a gently heat. Add the diced onion and cook until starting to go soft, then add the chopped tomatoes and simmer for 3 minutes. Next, add the olives and cannellini beans to the pan with plenty of salt and pepper. Stir over a low heat for 1–2 minutes. Set aside.
- Then for the herbs - roughly chop the leaves, and finely chop the stalks. Reserve some of the chopped leaves for garnish. Add the herbs to the cooked tomato salsa. Add half of the lemon juice and a little drizzle of extra-virgin olive oil, stir well and cover.
- Take the bream fillets - begin by removing them from their packaging and patting dry with a bit of kitchen roll. Score the fish three times on either side and season well. Add a drizzle of olive oil to the pan or skillet and wait a few moments for it to come up to a medium heat.
- Place the bream skin side down and cook for roughly 2-3 minutes. Then gently flip the fish over and cook for a final minute. Check the fish is cooked through.
- Serve the fish with a generous dollop of salsa, and a sprinkle with the reserved herbs.