Pan Fried Sea Bream

This sea bream recipe is my kind of weeknight cooking: quick, colorful, and full of contrast. It uses just a handful of ingredients, but each one adds a layer of flavor and texture. 

First, I briefly cure the fish with salt, grated garlic, and olive oil. It's a trick that not only seasons the fillets but also draws out excess moisture, giving them a firmer texture and more concentrated flavor.

Pan-searing the fillets skin-side down crisps the skin while keeping the flesh tender and juicy. A handful of cherry tomatoes goes into the pan alongside the fish, where they blister and caramelize. Then, a splash of dry white wine deglazes the pan, creating steam to finish cooking the fish gently. As the wine reduces, it forms a tangy glaze that ties everything together. To finish, snap peas add a sweet crunch, chervil brings a hint of anise, and thin slices of lemon keep the flavors bright and fresh.

I used red sea bream (tai), but the technique works just as well with salmon, cod, or flounder. Just be sure to adjust the steaming time based on the thickness of the fillets.