Pan-fried sea bream recipe

Chef Daniele Bolognesi shares his signature dish


Let Chef Daniele take your taste buds on a trip to Italy with this delicious sea bream with healthy veggies and gnocchi on the side

The recipe

(Serves two)
• 2 x 200g sea bream fillet, de-boned
• 240g yellow and green zucchini, sliced lengthwise
• 20g caper (drained)
• 30g butter
• 10g fresh parsley
• 120g frozen potato dumplings (known as gnocchi)
• 30g fresh dill
• 120g asparagus,1.5cm in diameter
• Lemon juice
• Extra virgin olive oil
• Salt and black pepper to taste


1 Pre-blanch the frozen potato gnocchi and asparagus (separately) and then keep refrigerated until use.
2 Heat up two frying pans using medium-to-high heat.
3 Add olive oil in one frying pan and fry the seasoned fish fillet.
4 In the other pan, melt some butter. Add the gnocchi and season well with salt and pepper.
5 Add the prepared vegetables into the same pan and then glaze well with the butter mixture.
6 Add the capers, some lemon juice and dill leaves.
7 Serve the vegetables and gnocchi on the plate, and then add the fried fish fillets. Use the butter glaze as a delicious sauce. Garnish well with fresh herbs. Tuck in!

The chef

Name: Daniele Bolognesi
Nationality: Italian
Chef Daniel’s journey started more than a decade ago in Los Angeles and his taste for adventure saw him making his way through Italy, the UK and Spain. He spent many years with Hilton Valencia, joining the team at BiCE. A few years ago he landed a job at The Gulf Hotel Bahrain, where he fell in love with the Middle Eastern culture and decided to move to Dubai and join the Sheraton Dubai Creek. In truth, though, Chef Daniele is Italian through and through – indeed it is known for diners to hear him singing from the kitchen. Now that’s Italian.
To book a table at Vivaldi, Sheraton Dubai Creek, call 04 207 1717

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