Ingredients
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2 Sea Bream fillets from one of the Blue Island Fish Markets.
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1 bowl baby potatoes, boiled and cut in half
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1 bowl artichokes in brine, cut into four pieces
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1 bowl of cherry tomatoes, cut in half
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1 small bowl of green olives, sliced
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2-3 sprigs of fresh thyme
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1 clove garlic, finely chopped
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Zest of ½ lemon
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Juice of 1 lemon
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Chopped parsley
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2 tablespoons olive oil
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1/3 glass white dry wine
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Sea Salt
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Ground black pepper
Instructions
Purchase the fresh Bream fillets from one of the Blue Island Fish Markets.
Boil the potatoes in a small pan for 20 – 25 minutes.
At the same time, place the bream fillets with the skin side down in a frying pan with olive oil and with a spatula press them lightly. Cook on a medium to high heat for 2 minutes. Then add the garlic, potatoes, cherry tomatoes and artichokes. Fry for a minute then turn the fish over. Then add the thyme, the lemon zest and lemon juice, salt and pepper. Douse with the wine and add the olives. Take out the fish from the pan, and then fry the parsley for 2 to 3 minutes.
Serve with the parsley on the fish.
Bon appétit!
Βy Chef Christos Noel Bassil
