Sea bream with olive oil Besugo a la sartén

PAN SEARED SEA BREAM WITH OLIVE OIL FROM LOWER AGARÓN

  

 Ingredients: 

4 fillets of sea bream

30 ml of olive oil from Lower Aragón


400 g of peas, preferably fresh

2 small branches of fresh oregano or parsley

pinch of pepper

sugar

8 green onions

2 shallots

1 glass of red wine

200 ml of fish stock

water as needed.


 

Preparation:

 
1- In a frying pan with some vegetable oil, place the washed fillets, making two cuts in the skin so that it doesn't shrink.

 

Sea bream
Sea bream with olive oil.


2- Cover the peas and the fresh oregano with water. Cook covered with a lid for 4 minutes and blend well, until you're left with an purée.

3- Place the green onions in a microwaveable dish with water a quarter of the way up the dish together with 2 spoonfuls of fish stock. Cover the dish with cling film and cook in the microwave until soft.

4- Reduce the shallots in the red wine and the remaining fish stock until you're left with about 8 spoonfuls of sauce.

5- To serve: place the fish in the middle of the plate, with the pea purée in between the fillets of fish and the reduced shallots with red wine sauce around the fish.  


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