Mediterranean Pan-Seared Seabream
Makes 1 serving

INGREDIENTS
220g Seabream fillet
134g Zucchini
160g Tomato, raw
1 clove Garlic
100g Broccoli
15g Basil
4 sprays Olive oil

METHOD
1. Pat the seabream dry and season both sides, then spray a hot non-stick pan and sear skin-side down for about 4 minutes without moving it, pressing lightly so the skin stays flat, and flip for a final minute until just opaque.
2. Set the fish aside and use the same pan for the vegetables: sliced zucchini first over high heat until it takes colour, then the sliced garlic for thirty seconds, then the chopped tomato, which you break down for 3 to 4 minutes into a loose pan sauce.
3. Steam or blanch the broccoli separately so it keeps its bite and fold it through the tomato at the end.
4. Tear the basil in off the heat, spoon the vegetables onto the plate and rest the fillet on top so the skin stays crisp.

Contains fish.

Full recipe: https://www.getfuel8.com/recipes/mediterranean-pan-seared-seabream
