2: SEA BREAM IN CRAZY WATER WITH GENNARO CONTALDO

2: SEA BREAM IN CRAZY WATER WITH GENNARO CONTALDO
 
alt

This recipe was uploaded
by FoodTube

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 175ml quality extra virgin olive oil
  • 2 x 500g sea bream, cleaned and scaled
  • sea salt and freshly ground black pepper
  • 4 cloves of garlic, roughly chopped
  • 1 small red chilli, finely chopped
  • 20 ripe cherry tomatoes, quartered
  • 1/2 bunch of fresh parsley leaves, roughly torn
  • To serve:a few slices quality bread (ciabatta)
Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the sea salt, garlic, chilli and tomatoes. Pour in 400ml of cold water and add the parsley. Turn the heat down slightly and cook the bream for 7 minutes on each side. When you flip the bream over, you can see that it's cooked by checking that the eye has turned white and the flesh is tender. Season with salt and pepper.

Remove the bream from the pan and place on a large serving dish and pour the juice from the pan over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.

2: SEA BREAM IN CRAZY WATER WITH GENNARO CONTALDO

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by FoodTube

 
 
Serves 4 / NUTRITIONAL INFO: 541 kcals, 45g fat (5.8g saturated), 30.3g protein, 3.2g carbs, 2.5g sugar

Method


Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the sea salt, garlic, chilli and tomatoes. Pour in 400ml of cold water and add the parsley. Turn the heat down slightly and cook the bream for 7 minutes on each side. When you flip the bream over, you can see that it's cooked by checking that the eye has turned white and the flesh is tender. Season with salt and pepper.

Remove the bream from the pan and place on a large serving dish and pour the juice from the pan over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.

Show/hide comments

comments powered by Disqus