Cooks in: 40mins
Levels: Medium
Serves: 4
List of Ingredients
- 2 of sea bream
- 7 OZ. of cherry tomatoes
- 4 OZ. of Tuscan or country-style bread
- 3 OZ. of green olives, pitted
- 1 of red onion
- 1 of cucumber
- sugar
- white wine vinegar
- large capers
- sage
- rosemary
- basil
- lemon
- salt
- extra-virgin olive oil
Method
1
Boiling 3-4 Tbsp. vinegar, 1 Tbsp. sugar and 1 Tbsp. water for a couple of minutes to a thick syrup.
2
Scale and de-bone the sea bream.
3
Thinly slice cucumber and spring onion. Cut 8 large capers in half. Mix all with pitted green olives and season with oil and salt.
4
Cut tomatoes into segments, salt slightly and sprinkle with a little oil.
5
Remove the crust from the bread, cut into 1" cubes and toast in a pan with a little oil until golden and crunchy.
6
Stuff the belly of the sea bream with a slice of lemon, sage and rosemary. Rub oil on the skin of each fish and cook on a grill pan for 3-4 minutes per side.
7
Mix all vegetables with bread. Toss with sour syrup, salt, and oil. Garnish with basil leaves. Serve panzanella with sea bream.