Sea bream with tomato and herb salsa

Fish is such a versatile food and can be used in many ways. This said, one has to be extremely careful when experimenting with fish. First of all it is very easy to overcook, making it dry and tasteless. The rule of thumb is cooking fish for only 5 minutes per centimeter of its thickness. Secondly you have to be sure you give taste to your fish without overpowering it. It is very easy both to end up with a tasteless dish or one where you can’t taste the fish at all (in a bad way). Try to accompany fish with ingredients that simultaneously enhance the good aspects of it and take away the bad ones. Find out the many ways to cook fish and serve it to give family and friends not only healthy but delicious meals as well.

This recipe is a keeper for us. The sad truth is that we don’t often eat fish since it has to be eaten on the same day, and we usually cook on the previous. It would be a good routine to cook fish every Sunday but it is not always possible to do so. Having only one day in the week to make something out of the ordinary, we experiment with a variety of food (as you can see :)). But I would easily make this recipe again and again.

It is so simple yet it wakes up all your taste buds. Make this for your family and be sure they will thank you.

#04 Gordon Ramsay signed

Ingredients

  • Olive oil, for frying
  • 2 seam bream fillets, about 150g each

For the tomato and herb salsa

  • Olive oil
  • 200g cherry tomatoes
  • 60g pitted black olives, drained
  • Small bunch of coriander
  • Small bunch of basil
  • 1 lemon
  • Sea salt and freshly ground black pepper

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