Stewed Sea Bream with Potato Side Dish
Category: Main Course
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Difficulty: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Sea Bream (Orata) | 500g – 1kg |
| Cherry Tomatoes | 500g |
| Water | 150g |
| Garlic | 1 clove |
| Salt | To taste |
| Extra Virgin Olive Oil | 20g |
| Potatoes | 500g |
| Greek Yogurt | 175g |
| Chives | 2 sprigs |
| White Pepper | To taste |
| Salt | To taste |
Instructions
-
Prepare the Sea Bream
Start by cleaning the sea bream. Place the fish on a cutting board. Using a pair of kitchen scissors, make a cut along the belly of the fish. Rinse the fish thoroughly under cold running water to clean out the inside. Continue by removing the fins and scraping off the scales with a sharp knife. Place the fish back on the cutting board, then make an incision at the gills to remove the head. With the knife positioned horizontally, carefully slice along the back to remove the fillets. Repeat on the other side to separate the fish into two fillets. Use fish tweezers to remove any remaining bones from the fillets. Set the fish fillets aside.
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-
Make the Sauce
In a large pan, heat 20g of extra virgin olive oil over medium heat. Cut the cherry tomatoes into quarters and add them to the pan. Stir occasionally, letting the tomatoes soften and release their juices. After about 25 minutes, when the tomatoes have broken down into a sauce, add 150g of water to the pan. Allow the sauce to cook down for a few more minutes, adjusting the seasoning with salt as needed. Remove the garlic clove from the sauce once it has softened. Set the sauce aside for later. -
Cook the Potatoes
While the sauce is simmering, wash the potatoes and boil them in their skins until tender, about 20-25 minutes. Once the potatoes are cooked, let them cool slightly. Peel the potatoes and cut them into small cubes. Place them in a large bowl. -
Prepare the Yogurt Sauce
In a separate small bowl, mix the Greek yogurt with freshly ground white pepper and finely chopped chives. Stir well to combine and set aside. -
Combine the Potatoes and Yogurt Sauce
Add the yogurt dressing to the cubed potatoes and gently mix using a spoon to coat them evenly. This creamy side dish complements the richness of the fish perfectly. -
Cook the Sea Bream Fillets
Return to the tomato sauce and bring it back to a gentle simmer. Carefully place the sea bream fillets into the pan with the sauce. Cover the pan with a lid and cook over low heat for about 10 minutes, until the fish is cooked through and tender. -
Serving
To serve, plate the sea bream fillets with the tomato sauce, and accompany with the creamy yogurt-coated potatoes. Garnish with extra chives or herbs if desired, and enjoy the delicate flavors of this stewed sea bream with a light, tangy potato side.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | ~40g |
| Carbohydrates | ~40g |
| Fat | ~12g |
| Saturated Fat | ~2g |
| Fiber | ~6g |
| Sodium | ~250mg |
Tips for Success:
- Fish Options: If you can’t find sea bream, you can substitute it with other white fish like snapper or bass.
- Yogurt Sauce: For a dairy-free option, substitute Greek yogurt with a non-dairy yogurt of your choice.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The fish may lose some of its flakiness but will still be delicious.
This stewed sea bream with a creamy potato side is a wholesome, flavorful dish that balances savory and tangy notes, perfect for a family meal or a dinner party. The richness of the fish is perfectly complemented by the smoothness of the yogurt-dressed potatoes, offering a delightful combination of textures and flavors. Enjoy this Mediterranean-inspired dish that’s easy to make yet impressive to serve!
