A light and flavorful dish that combines Mediterranean flavors with the delicacy of sea bream.
In a large pan, heat a drizzle of extra virgin olive oil and sauté the whole garlic clove.
Add the cherry tomatoes cut in half and cook over medium heat for 5 minutes, until they start to wilt.
Add the black olives and capers, mixing well.
Place the sea bream fillets in the pan, skin side down. Season with salt, pepper, and a sprinkle of dried oregano.
Cover the pan with a lid and let it cook for about 8-10 minutes, until the fish is tender and evenly cooked.
Before serving, sprinkle with fresh chopped parsley and a drizzle of raw olive oil.
Recommended pairing: Crémant de Bourgogne Gabin et Félix Richoux, ideal for accompanying slightly flavorful fish dishes.
Italia, Toscana
| Energy (kcal) | 62.44 |
| Carbohydrates (g) | 2.45 |
| of which Sugars (g) | 2.45 |
| Fat (g) | 1.83 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 2.32 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.08 |
