Sea bream with tomato and olive vinaigrette sauce

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Sea bream with tomato and olive vinaigrette sauce

Sea bream with tomato and olive vinaigrette sauce



Sea bream with tomato and olive vinaigrette sauce
Sea bream with tomato and olive vinaigrette sauce
Ingredients Sea bream with tomato and olive vinaigrette sauce
Number of people
-
2
+

200 g cherry tomato

60 g olives

2 sea bream fillets

sprig of coriander

basil leaf

1 lemon

Olive oil




Preparation  Sea bream with tomato and olive vinaigrette sauce
TOTAL TIME: 20 MIN
Preparation: 15 min
Cooking time: 5 min
Step 1
Prepare the hot vinaigrette in a saucepan.
Step 2
Put 3 tablespoons of olive oil on medium heat. Add the cherry tomatoes cut in half, pitted olives, salt and pepper. Heat for 2 minutes and leave aside.
Step 3
Chop the basil and coriander and add them to the sauce. Do the same with the lemon juice and mix everything together.
Step 4
Cook the sea bream fillets in a very hot frying pan with a dash of olive oil. Put them on the skin side to cook for 2-3 minutes. When the flesh is 2/3 opaque, turn them over and cook for 1 minute, basting with olive oil.
Step 5
Serve the sauce first and place the sea bream fillets on top.
Author's note
If you want a lot of sauce, don't hesitate to double the quantities

I add my grain of salt

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