Stewed Sea Bream with Potato Side Dish

Name: Stewed Sea Bream with Potato Side Dish
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: Sea bream (2 of 500 g) 2.2 lbs; Cherry tomatoes 3 &frac13; cups; Water 0.67 cup; Garlic 1 clove; Fine salt to taste; Extra virgin olive oil 1 ½ tbsp; Potatoes 1.1 lbs; Greek yogurt ¾ cup; Chives 2 fili; White pepper to taste; Fine salt to taste

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362

Calories per serving

Gluten Free

Energy Kcal 362
Carbohydrates g 26.7
of which sugars g 6.5
Protein g 36.4
Fats g 12.2
of which saturated fat g 3.5
Fiber g 3.3
Cholesterol mg 101
Sodium mg 736

Difficulty: Easy
Prep time: 40 min
Cook time: 45 min
Serving: 4 persone

PRESENTATION

Stewed sea bream with potato side dish is a flavorful fish main course, one of the great classics of seafood cuisine. The sea bream fillets, gently cooked in tomato sauce, absorb its rich and pronounced flavor, making them more tender and tasty than ever. The potato side dish, made fresher with yogurt, provides the dish with its worthy accompaniment! For a family dinner or a Sunday lunch, stewed sea bream is the right choice: a dish that embodies the simple and authentic taste of tradition but also nods to lightness and more contemporary eating habits.

Also try these delicious pan-fried sea bream fillets!

INGREDIENTS

362

Calories per serving

Ingredients for the Stewed Sea Bream: Sea bream 2.2 lbs (1 kg) - (2 of 500 g); Cherry tomatoes 3 ⅓ cups (500 g); Water 0.67 cup (150 g); Garlic 1 clove; Fine salt to taste; Extra virgin olive oil 1 ½ tbsp (20 g)

For the Potatoes: Potatoes 1.1 lbs (500 g); Greek yogurt ¾ cup (175 g); Chives 2 fili; White pepper to taste; Fine salt to taste

Preparation

How to prepare Stewed Sea Bream with Potato Side Dish

To prepare stewed sea bream with a potato side dish, start with the cleaning of the sea bream. Take the first sea bream and place it on a cutting board 1. Use a pair of scissors to cut along the belly of the fish 2 and remove the innards 3.

Thoroughly wash the inside of the fish under running water 4, and, keeping the sea bream in the sink, use a sharp knife to remove the fins and scrape off the scales 5. Now, place the sea bream back on the cutting board and with a sharp knife make a cut to remove the head at the level of the gills 6.

Holding the knife horizontally to the work surface, make a cut along the back of the sea bream 7 to detach the flesh from the bone 8. Perform the same procedure on the other side to obtain 2 fillets. Using tweezers, remove the remaining bones from the fillets 9.

Now prepare the sauce in which you will cook the fillets. First, cut the cherry tomatoes into 4 parts 10 and place them in a large pan with oil and the peeled garlic clove 11. Let cook for about 25 minutes, adding water to the sauce when it becomes too thick 12.

Season the sauce with salt and set aside 13. In the meantime, wash the potatoes and boil them whole with their skins 14: it will take about 20-30 minutes; to check if they are done, do the fork test, and if they are ready, drain them, otherwise continue until the right degree of doneness. Once ready, peel the potatoes 15

and after letting them cool, cut them into cubes 16. In a small bowl, place the yogurt, season with pepper, add the chives cut into thin rings 17, and mix 18.

Season the potatoes with this sauce 19, gently mixing with a spoon 20. In the meantime, remove the garlic clove from the sauce 21,

place the sea bream fillets in the pan 22, cover with a lid, and cook on low heat for about 10 minutes 23. Plate the stewed sea bream with the potato side dish and savor its full flavor 24!