【How to Cook Fish】Crispy skin & plump white fish tomato sauté (Puttanesca) / Crispy Pan-Seared Fish
【How to Cook Fish】Crispy skin & plump white fish tomato sauté (Puttanesca) / Crispy Pan-Seared Fish
Plump, juicy seared sea bream pairs beautifully with a fiery, tangy tomato sauce.
This sauce is a classic Italian dish called Puttanesca sauce👨🍳
■Ingredients: 2 servings
◯White fish of your choice (Sea bream used here) 160g
◯Salt
[A] Olive oil 1 tbsp
[A] Garlic 1 clove (8g)
[A] Chili pepper 1/2
[A] Anchovies 5g (optional)
[B] Cherry tomatoes 12
[B] Capers 2 tsp
[B] Black olives 1～2 tbsp
[B] Salt a pinch
◯Italian parsley （Optional）
■Instructions
［Preparation］Mince the garlic, halve the cherry tomatoes horizontally, and remove the seeds from the chili pepper.
①Place [A] in a pan and heat over low heat until the garlic is lightly browned.
②Add [B] and simmer over low heat until the tomatoes break down.
③Remove bones from your choice of white fish and cut into roughly 40g pieces. Score the skin, then season both sides with salt.
④Sauté the sea bream skin-side down in a heated oiled pan until fragrant and crispy, then flip and cook for 1 minute before removing.
⑤Spread the sauce from ② on a plate, plate the sea bream from ④, and scatter the parsley.
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English Recipe
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Plump, juicy seared sea bream pairs beautifully with a fiery, tangy tomato sauce.
This sauce is a classic Italian dish called Puttanesca sauce👨🍳
■Ingredients: 2 servings
◯160g White fish of your choice (Sea bream used here)
◯Salt
[A] 1 tbsp Olive oil
[A] 1 Garlic(8g)
[A] 1/2 Chili pepper
[A] 5g Anchovies(optional)
[B] 12 Cherry tomatoes
[B] 2 tsp Capers
[B] 1-2 tbsp Black olives
[B] A pinch Salt
◯Italian parsley (Optional)
■Instructions
［Preparation］Mince the garlic, halve the cherry tomatoes horizontally, and remove the seeds from the chili pepper.
①Place [A] in a pan and heat over low heat until the garlic is lightly browned.
②Add [B] and simmer over low heat until the tomatoes break down.
③Remove bones from your choice of white fish and cut into roughly 40g pieces. Score the skin, then season both sides with salt.
④Sauté the sea bream skin-side down in a heated oiled pan until fragrant and crispy, then flip and cook for 1 minute before removing.
⑤Spread the sauce from ② on a plate, plate the sea bream from ④, and scatter the parsley.