Pan fried sea bream with fennel, olive and tomato salad

Ingredients

  • 800 g. Sea ​​bass fillet
  • Salt
  • Olive oil, for sautéing
  • 100 g. fennel, thinly sliced
  • 10g. lemon juice
  • 5g. lemon zest
  • 80 g. fresh onions, chopped
  • 40 g. Kalamata olives
  • 4g. parsley leaves
  • 300 g. cherry tomatoes, halved
  • 40 g. olive oil
  • Salt

For the sauce:

  • 200 g. fresh tomato juice
  • 50 g. olive oil
  • 10g. White balsamic vinegar
  • 2g. lime zest
  • lime juice
  • Basil, chopped
  • Salt

Preparation

1. Place a non-stick pan over high heat and add olive oil.

2. Season the filets with salt and place them in the pan skin side down. Saute until it gets a nice color and the skin begins to crisp.

3. Turn and continue cooking until fillets are cooked but remain juicy.

4. In a bowl, mix all ingredients together and season with salt.

5. In a bowl, add the tomato juice, vinegar and lime zest.

6. Season with salt and pour olive oil in a slow and steady stream.  Add the basil.