What’s better than a grilled sea bream? A sea bream stew with delicious fresh cherries tomatoes and capers. Wasn’t that an easy answer!? You can accompany your fish with fresh or cooked veggies; this time I picked artichokes, which I cooked with oil, salt, pepper, and fresh rosemary.
Tomatoes and capers are definitely a winning couple when inserted in a fish recipe. Even though I love grilled fish, I would rather grill during summertime when I can finally stick my nose outside and enjoy myself in the sun. For me, wintertime is more about boiling, stewing and cooking in the oven.
If you don’t have lots of time to cook, this recipe is perfect to impress your family or friends, as it is mostly about low cooking. So get your ingredients and let the magic begin!
The gilt-head bream is a key ingredient for the success of the recipe, so don’t use frozen fish. The taste of freshness is not comparable. I prefer to make this recipe a couple of hours before the meal, as the flavors have more time to amalgamate. If you have time, prepare it in advance, leave everything in the pan and just warm it up before serving!