Please enter the email you’re using for this account.
A quick and easy fish skillet meal so good, you’ll lick your fingers.
5 tablespoons Zeta Olive Oil
2 sea bream fillets (from one medium-sized fish)
black pepper
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
pinch of sugar
juice of 1/2 a lemon
15 cherry tomatoes, quartered
7 and 1/2 ounces (215 grams) Kalamata olives, pitted
2 tablespoons capers (optional)
10 leaves basil or parsley
Heat olive oil in a pan. Add fish, skin-side down. Roast about four minutes on each side. Season with salt and pepper to taste.
Add cherry tomatoes, garlic, and sugar. One minute later, add lemon juice and olives. Stir and cook about three minutes.
Chop most of the basil/parsley, reserving a few whole ones on the side. Add chopped leaves to pan. Add capers if desired.
Carefully place fish on a plate and pour sauce on top.
Drizzle a little olive oil on top. Add whole basil/parsley. Enjoy. It’s good to the last bite!
How Would You
Rate this recipe?
Please log in to rate
Reviews