The dinner edit 86

Mediterranean Pan-Seared Seabream

Make mediterranean pan-seared seabream, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 4 steps

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Mediterranean Pan-Seared Seabream, plated and ready to serve. — The finished recipe. Mediterranean Pan-Seared Seabream

Ingredients 1 to 6 for mediterranean pan-seared seabream arranged separately on a dark worktop. — Ingredients 1 to 6. 220g Seabream fillet. 134g Zucchini. 160g Tomato, raw. 1 clove Garlic. 100g Broccoli. 15g Basil

Ingredients 7 to 7 for mediterranean pan-seared seabream arranged separately on a dark worktop. — Ingredients 7 to 7. 4 sprays Olive oil

Mediterranean Pan-Seared Seabream, preparation step 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. — Step 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.

Mediterranean Pan-Seared Seabream, preparation step 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. — Step 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.

Mediterranean Pan-Seared Seabream, preparation step 3: Steam or blanch the broccoli separately so it keeps its bite and fold it through the tomato at the end. — Step 3. Steam or blanch the broccoli separately so it keeps its bite and fold it through the tomato at the end.

The finished mediterranean pan-seared seabream. — Step 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.

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