Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Sea Bream Fillet with Green Bean Medley
Ingredients
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2 sea bream fillets, skin on
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750 g mixed green beans
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12 cherry tomatoes, halved
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1 small onion, finely chopped
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2 garlic cloves, minced
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Zest of 1 lemon
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Juice of ½ lemon
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A small handful of fresh mint, chopped
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A small handful of fresh parsley, chopped
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A few sprigs of fresh thyme
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80 ml extra virgin olive oil
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Salt and freshly ground black pepper
Instructions
For the Green Beans
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Heat a little olive oil in a large frying pan over medium heat.
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Sauté the onion and garlic until softened.
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Add the green beans and cook for 4–5 minutes, stirring occasionally.
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Add the cherry tomatoes and cook until they begin to soften.
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Stir in the lemon zest, lemon juice, mint, parsley, and thyme.
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Season with salt and black pepper to taste, then set aside and keep warm.
For the Sea Bream
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Pat the sea bream fillets dry with paper towels and season both sides with salt and pepper.
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Heat a frying pan over high heat with a little olive oil.
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Place the fillets skin-side down in the hot pan.
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Press gently with a spatula for the first few seconds to help the skin stay flat and become crispy.
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Cook for about 3–4 minutes until the skin is golden and crisp.
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Turn the fillets over and cook for a further 1 minute, or until just cooked through.
To Serve
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Spoon the warm green bean mixture onto serving plates and place the crispy sea bream fillet on top, skin-side up.
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Finish with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of fresh herbs before serving.
