Chef Jan Scheu at Fire & Ice
‘This dish is fresh, light and bursting with flavour. Use the best ingredients you can find and afford: the ripest, most fragrant tomatoes, the freshest fish, and the best olives. You’ll definitely taste the difference!’
4 fillets of sea bream (about
180g each), de-scaled, with the bones removed, and skin on
400g cherry tomatoes (on the vine if possible)
30g spring onions
40g olive oil
30g high-quality olives (such as Taggiasche olives)
½ bunch fresh basil
Sea salt and black pepper to taste
1 Wash the cherry tomatoes and cut them in half.
2 Slice the spring onions and the olives, and chop the basil roughly.
3 Season the sea bream fillets with salt and pepper.
4 Heat a pan with 10ml of olive oil. Add the fish, skin side down, and pan-fry on a medium heat for three to five minutes, until the skin is crispy.
5 Flip the fillets over, and fry on the other side for one more minute.
6 Heat a second pan. Add the remaining oil, tomatoes, olives, basil and capers. Sauté until the tomatoes are just warmed through.
7 Add the juice of half a lemon, and season with salt and pepper to taste.
8 Arrange the fish and salad on a plate. Garnish with basil and serve.