This morning I went to the market with my son, and since he loves fish, we bought fresh sea bream fillets. Where we live, there is a lovely seaside market, and I hope I will be able to find something similar one day in the United States — even if it will probably be very different. That will be one of my challenges.

Back to the recipe: tonight I made these sea bream fillets with tomato sauce, and here is how I prepared them.

Ingredients for 3 people

– 3 sea bream fillets

– 1 organic lemon

– Olive oil

– Balsamic vinegar

– Herbs such as thyme and bay leaf

– 2 tomatoes or tomato passata (if it is no longer tomato season)

– 1 tablespoon chopped basil

– 1/2 red onion

– Salt and pepper

Method

Sea bream fillets

Start by placing the sea bream fillets in a dish for the marinade. Wash the lemon and cut it into slices. Pour 3 tablespoons of olive oil over the fillets, add the herbs and the lemon slices, and let everything marinate in the refrigerator for about one hour.

Add a little olive oil to a large frying pan and remove the excess with paper towel. Once the pan is very hot, start cooking the fish. Usually, when the fillet turns white on the side, you can flip it and cook it for about 2 more minutes on the other side. Try not to move it too much because sea bream becomes fragile as it cooks.

Tomato sauce

While the sea bream fillets are marinating, prepare the tomato sauce. Heat 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar in a saucepan. Thinly slice half a red onion and let it brown gently in the oil and vinegar mixture.

When the onion is nicely golden, add your tomatoes or tomato passata. Today I used organic passata because tomato season is coming to an end. Season with salt and pepper to taste — I added one teaspoon of turmeric and did not use salt, for example. Stir and let it simmer for a few minutes, then remove the pan from the heat and add one tablespoon of chopped basil.

Serve the sea bream with the tomato sauce. We had it with quinoa tonight.

Enjoy your meal!