Gilt-Head Sea Bream

BIN: Sparus aurata
FR: Dorade royale
GER: Goldbrasse
IT: Orata
ESP: Dorada
HR: Komarča
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Ingredients list (for 2 people):

2 x 200g wild gilt-head sea bream fillets
400g cherry tomatoes
4 crushed garlic cloves
50ml Balsamic vinegar
Freshly minced basil leaves
1 lemon (for the zest)
Olive oil (for cooking)
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Recipe:

1. Ask your friendly fishmonger to scale and fillet your fish (or follow the video on how to do it yourself).

2. Sprinkle the skin side with salt to draw out moisture. Keep in the fridge for 20 min. Pat dry (bone dry!). Score the skin of the fish vertically.

3. Sear the tomatoes in an oven dish with some olive oil over high heat (2 min), add the garlic, deglaze with Balsamic vinegar and roast in the oven at 160C for about 20 minutes. Sprinkle with the chopped basil and grate some fresh lemon zest over it.

4. Pre heat a frying pan on high heat, place the fish fillet skin side down and don’t touch! The flesh will contract at first. Once it relaxes, press down gently (using a fish weight or a small pot) and continue searing over medium heat and do not flip. The heat will slowly cook the fillet all the way through. Serve on top of the tomatoes and enjoy!