Yes, I know that Sea Bass is meant to be the special fish, the King of fish, but in my own opinion Sea Bream has just got to be the number one for flavor and texture.

To me this dish displays all the clean, fresh flavours and fragrance I love.

Ingredients:-

4 tblsp Olive oil
2 Small Sweet Onions - finely sliced (use shallots if you prefer)
350g Cherry tomatoes - halved
1 tblsp Tomato Puree
2 Sea Bream Fillets - Large - (also works well with Sea Bass or Tilapia fillets)
4 Sprigs fresh Oregano - not stalks
4 Sprigs fresh thyme
4-6 Garlic Cloves - Peeled & Chopped
2 tblsp Balsamic vinegar
2 portions of cooked rice of your own choosing (or better still 2 portions of steamed Charlotte new potatoes with garlic butter - my fave!)


Cooking Method:-

1. Heat 2 tblsp of olive oil in a frying pan and gently fry the onion, garlic and thyme until soft.
2. Add the tomatoes and tomato puree to the pan and cook for a further 5-6 minutes until they are soft and just beginning to collapse.
3. In another pan, heat the remaining olive oil, place the sea bream fillets skin-side down and cook for 3-4 minutes.
4. Roughly chop 2 oregano sprigs and scatter over the fish.
5. Very carefully turn the fish over and cook for a further 2-4 minutes, or until just cooked and opaque.
6. Stir the balsamic vinegar into the tomatoes and onion and bring to the boil
7. Spoon over the sea bream. Add the remaining sprigs of oregano, on the side.
8. Serve with rice. (or with those wonderful steamed Charlotte new potatoes and garlic)

Wow. Another winner from Terpe's kitchen