Pan-fried sea bream with tomato salad recipe

Chef Jan Scheu at Fire & Ice talks us through his favourite dish

Pan-fried sea bream with tomato salad
Pan-fried sea bream with tomato salad
Slice the spring onions and the olives, and chop the basil roughly.
Slice the spring onions and the olives, and chop the basil roughly.
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.
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.
Heat a second pan. Add the remaining oil, tomatoes, olives, basil and capers. Sauté until the tomatoes are just warmed through.
Heat a second pan. Add the remaining oil, tomatoes, olives, basil and capers. Sauté until the tomatoes are just warmed through.
Arrange the fish and salad on a plate. Garnish with basil and serve.
Arrange the fish and salad on a plate. Garnish with basil and serve.
1/5

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!’

Ingredients
Serves four
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)
15g capers
½ bunch fresh basil
½ lemon
Sea salt and black pepper to taste

Method
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.

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