A main course that embodies Mediterranean cuisine, where every ingredient finds its own balance in a harmony of authentic flavors. The delicate and flavorful sea bream fillet is accompanied by the aromatic note of capers, the crunch and freshness of raw fennel, and the intensity of black olives. To complete it all, a local excellence that with its fragrance and aromatic notes envelops every element, giving depth and a finish capable of enhancing the natural goodness of the sea: our San Biase Extra Virgin Olive Oil.
Ingredients (for 2 people):
• 2 sea bream fillets (about 150–180 g each)
• 60 ml San Biase Extra Virgin Olive Oil
• Desalted capers (or well rinsed if salted)
• 10/12 black olives
• Medium fennel, sliced very thinly
• Salt to taste.
• 1 small garlic clove
• Black pepper to taste.
• Oregano to taste.
• Basil to taste.
• Lemon (optional)
Preparation:
• Take the sea bream fillets, check for any bones and remove them with tweezers, lightly score the skin with 2/3 diagonal cuts: this helps ensure even cooking and prevents the fillet from curling, then season lightly with salt and pepper and leave to rest at room temperature for 10/15 minutes, the skin is left intact, as during cooking it protects the flesh from direct heat, helping to keep it tender and providing a pleasant crispy note.
• Meanwhile prepare the dressing, in a pan pour a generous amount of San Biase Extra Virgin Olive Oil which forms the aromatic base of the dish, add one or two lightly crushed garlic cloves. The oil is heated over low heat allowing the garlic to slowly release its aroma.
• Add the pitted black olives, the capers carefully rinsed under running water, a few sprigs of oregano, and a few basil leaves. These ingredients are left to simmerle slowly for a few minutes, so that the flavors blend together creating a rich and fragrant base.
• Place the sea bream fillets skin-side down in the pan and cook over medium heat for 3/4 minutes until crispy. The cooking continues mainly from the skin side, using the heat that slowly penetrates the flesh without drying it out. Carefully turn the fillets to complete the cooking of the top side for a few seconds, thus maintaining a tender consistency.
• Prepare the fennel by removing the tougher outer parts, separate the frond (if there is one) then slice the heart thinly. Put the fennel in a bowl with cold water, a pinch of salt and a few drops of lemon, leaving it to soak for 15/20 minutes to make it crispier, then drain and dry with kitchen paper.
• Once ready, transfer the fillets with the fennel into the pan, allowing all the ingredients to infuse for 1 or 2 minutes over low heat. During this phase the fish absorbs the aromas of the herbs, garlic, capers and olives, developing a balanced flavor profile.
• Once the sea bream is ready, for plating place the fillet in the center of the plate, with the skin facing up to highlight its crispiness, place a light bed of fennel underneath and distribute the olives and capers over the fish.
• To complete the dish add a drizzle of San Biase Extra Virgin Olive Oil raw and a few fresh basil leaves torn by hand. If desired, you can add a few drops of fresh lemon juice to enhance the flavor.
The final result is an elegant, fragrant preparation rich in aromatic nuances, in which the delicate flavor of the sea bream is enhanced by the freshness of the Mediterranean herbs, the saltiness of the olives, the capers and the fragrance of theSan Biase Extra Virgin Olive Oil. Every bite evokes the authentic flavors of Mediterranean cuisine!
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