Sea bream with tomatoes
4 servings
60 minutes
Sea bream with tomatoes is an exquisite dish of European cuisine where the freshness of fish combines with the rich sweet-sour note of tomatoes and the spicy heat of chili peppers. This recipe is inspired by Mediterranean traditions where seafood is often prepared with minimal ingredients to preserve its natural flavor. White wine adds a light acidity to the dish, while capers and herbs provide refined spiciness. It is quick and simple to prepare: the fish is sautéed, simmered with tomatoes, wine, and spices, then complemented with fresh herbs. Light and aromatic, it pairs perfectly with white wine and crusty bread. This recipe suits both everyday dinners and festive occasions, highlighting the richness and simplicity of European gastronomy.
1
Wash and gut the fish. Heat olive oil in a pan. Lightly fry the fish. Add chili pepper and tomatoes. Pour in wine and let it sit for 2-3 minutes. Add 100 ml of water. Season with salt and pepper.
- Sea bream (dorade): 2 pieces
- Olive oil: 4 teaspoons
- Chili pepper: 0.5 teaspoon
- Cherry tomatoes: 400 g
- Dry white wine: 4 teaspoons
- Water: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cover with a lid and simmer for 15 minutes until fully cooked. Place the fish on a plate. Add chopped herbs and capers to the pan, cook for 2-3 minutes. Serve with the fish.
- Parsley: 0.5 bunch
- Capers: 3 tablespoons
