Ingredients

• 800 g sea bream fillets
• 4 tbsp olive oil
• 1 piece onion
• 4 clove garlic cloves
• 400 g cherry tomatoes
• 2 tbsp tomato paste
• 150 ml white wine
• 300 ml fish stock
• 1 bunch fresh parsley
• 1 bunch fresh dill
• 1 tsp paprika
• 1 tsp red pepper flakes
• 100 g black olives
• 1 piece lemon
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare the fish

   Pat the sea bream fillets completely dry with paper towels and season both sides with salt and black pepper. Let them rest at room temperature for 10-15 minutes to allow the seasoning to penetrate. The fish should feel firm and smell fresh, not fishy. Do not skip the resting time as it ensures even cooking.

2. Sear the fish

   Heat 2 tbsp olive oil in a large, heavy-bottomed pan over medium-high heat for 2 minutes until shimmering. Carefully place the fish fillets skin-side down and sear for 3-4 minutes until the skin is golden and crispy. The fish should release easily from the pan when ready. Do not move or flip the fish during searing or the skin will stick and tear.

3. Remove and set aside

   Gently flip the fish fillets and cook for another 2 minutes on medium heat. Remove the partially cooked fish to a clean plate and cover with foil. The fish should be about 70% cooked with golden edges but still slightly translucent in the center. Do not fully cook the fish at this stage as it will finish cooking in the broth.

4. Build the aromatic base

   In the same pan, reduce heat to medium and add remaining 2 tbsp olive oil. Add finely diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic, paprika, and red pepper flakes, cooking for 1 minute until fragrant. The mixture should sizzle gently and smell aromatic. Do not let the garlic burn or it will become bitter.

5. Add tomatoes and paste

   Stir in tomato paste and cook for 2 minutes on medium heat, stirring constantly until it darkens slightly. Add halved cherry tomatoes and cook for 4-5 minutes until they start to break down and release their juices. The tomatoes should be softened but still hold their shape. Do not cook too aggressively or the tomatoes will turn to mush.

6. Deglaze and simmer

   Pour in white wine and scrape up any browned bits from the bottom of the pan. Cook on medium-high heat for 3-4 minutes until the alcohol evaporates and the wine reduces by half. Add fish stock and bring to a gentle simmer. The liquid should barely bubble around the edges. Do not boil vigorously or the delicate flavors will be lost.

7. Finish cooking fish

   Gently nestle the seared fish fillets back into the simmering broth. Add black olives and cook on low heat for 8-10 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C. Do not overcook or the fish will become dry and tough.

8. Final seasoning and serve

   Remove from heat and stir in freshly chopped parsley and dill. Squeeze lemon juice over the dish and taste for seasoning, adjusting salt and pepper as needed. Let rest for 2-3 minutes to allow flavors to meld. The herbs should be bright green and aromatic. Do not add herbs too early or they will lose their vibrant color and fresh flavor.

Tips

Comments (0)