Italian
Sea Bream alla Ciorilliana
by Casa Pappagallo · 705K subscribers on YouTube
A quick and refined second course: sea bream fillets in a sweet and sour sauce with tomatoes, spring onion, and thyme, finished with crispy skin.
- Difficulty
- easy
Ingredients
10 items- Olive OilFor the sauce and for cooking the fish
- 2 pcsGarlicOne clove crushed, one sliced
- Fresh ThymeA few sprigs
- 2 pcsPeeled TomatoesCut into pieces
- Blended Peeled TomatoesRemaining blended peeled tomatoes; quantity to taste
- 1 pcsSpring OnionWhite part sliced for sauce, green part for garnish
- 1 tbspCane Sugar
- VinegarA splash
- SaltTo taste
- 2 pcsFiletti di OrataWith skin on, scaled and deboned
Method
- Heat a little oil in a pan. Add garlic cloves (one crushed, one sliced) and thyme.
- Add two peeled tomatoes cut into pieces, then add the remaining blended peeled tomatoes.
- Cook for a couple of minutes over medium heat.
- Prepare a spring onion: separate the white and green parts. Slice the white part.
- Add the sliced white part to the pan and cook on low heat.
- Add a tablespoon of brown sugar, a splash of vinegar, and salt to taste.
- Cook until the spring onion is soft and the sauce has reduced, about 10 minutes.
- Meanwhile, slice the green part of the spring onion and set aside for garnish.
- In another pan, heat a little oil until hot. Place the sea bream fillets skin-side down.
- Cook the skin until crispy. If the skin sticks or breaks, remove it from the fillet and let it crisp separately.
- To plate: spread some sauce on the plate, place a fillet on top, and season lightly with salt.
- Garnish with the reserved green spring onion slices and add the crispy skin pieces on top.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
