Pan-Fried Sea Bream with Potatoes and Green Olive Salsa
Potatoes Fish and Seafood Sauces and Salsa
It was a mega lunch or Omega lunch. In Cluj both are valid 😋 But it could also be an Omega dinner...
Ingredients
2 small sea bream (300-400g each)
2 large white potatoes
Green Salsa with Olives
10g parsley leaves
1 large garlic clove
12g capers in vinegar
1 tablespoon vinegar from the capers
75ml olive oil
5 large green olives
salt, black pepper
Servings: 2
Calories: 890 cal / serving (assuming all salsa is consumed)
How to prepare pan-fried sea bream with potatoes and green olive salsa
- The salsa is best prepared ahead of time, at least an hour before, so the flavors have time to blend. Immediately after it's made it has a slight grassy taste, but if it sits, the herbs macerate and this disappears.
Put all the ingredients except the olives (roughly chopped herbs and sliced garlic) in a stick blender and blend well until the salsa is smooth. Taste for salt and add more if needed. Add vinegar if you want it more acidic. - Add the roughly chopped olives. Let it sit for an hour at room temperature. If you keep it longer, move it to the refrigerator after an hour.
- Cut the potatoes into large pieces (4-6 pieces each) and boil in salted water.
- Pat the sea bream dry with paper towels. Season generously with salt and black pepper. Rub with a little oil all over.
* I chose small sea bream so both would fit in the pan and cook quickly 😉 - Heat a large non-stick pan well. Place the sea bream in it and fry for 3 minutes per side, until nicely browned.
- Transfer the pan with the fish directly into the oven preheated to 200°C (400°F) and leave for 10 minutes.
- Drain the potatoes and add a little salt and 2-3 tablespoons of green salsa. Gently toss.
- Arrange the sea bream with the most browned side up (the one that was down last in the pan). Arrange the potatoes with salsa around them. Serve immediately with the remaining salsa on the side.
