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Pan fried Sea Bream with fennel, olive & tomato salad


    • 800g. Sea ​​Bream fillet
    • Salt
    • Olive oil, for sautéing
    • 100g. fennel, thinly sliced
    • 10g. lemon juice
    • 5g. lemon zest
    • 80g. fresh onions, chopped
    • 40g. Kalamata olives
    • 4g. parsley leaves
    • 300g. cherry tomatoes, halved
    • 40g. olive oil
    • Salt

    For the sauce:

      • 200g. fresh tomato juice
      • 50g. olive oil
      • 10g. white balsamic vinegar
      • 2g. lime zest
      • lime juice
      • Basil, chopped
      • Salt


    1. Place a non-stick pan over high heat and add olive oil.

    2. Season the filets with salt and place them in the pan skin side down. Saute until it gets a nice color and the skin begins to crisp.

    3. Turn and continue cooking until fillets are cooked but remain juicy.

    4. In a bowl, mix all ingredients together and season with salt.

    5. In a bowl, add the tomato juice, vinegar and lime zest.

    6. Season with salt and pour olive oil in a slow and steady stream.  Add the basil.