This dish, pan fried red bream with warm tomato salsa, I created on a whim but it was so delicious I had to share. I sent a picture to my dad and he replied “U have time fi nyaam out! Poor mi (English translation: I’m surprised you have time to eat out, I wish I did). Does look pretty though, hope it tasted as nice.” I responded by calling him a donkey for doubting my cooking skills but knew that it was ‘bloggable’.
Red Bream & Warm Tomato Salsa
On Monday by 3:30pm I hadn’t eaten all day and wanted something that was restaurant quality to prepare for my long day to become even longer. Despite having many restaurants in Brixton I decided to take a walk through the market, without knowing what I wanted to cook but looking to be inspired. I stopped by the fishmonger who proudly told me he had 3 customers who were in the Masterchef finals; I usually go for seabass, salmon, red tail snapper but I wanted to try something new but meaty in texture. He recommended Red Bream and after preparing it, I can confidently recommend it to you as it’s tasty, easy to prepare and satisfyingly substantial. I also picked up some expensive massive scallops but I’ll leave that story for another day.
Roasted Tomatoes
With fish in tow I went looking for a vegetable accompaniment in effort to keep the lunch light and summer body ready. I opted for fruit instead because the tomatoes on the vine were beautiful. I am not even sure if warm tomato salsa is a thing but I don’t have another name for roasted tomatoes, stewed with other roasted veg and white wine. It’s not exactly a bed, I don’t think, as that term is usually reserved for leafy greens although my tomatoes did sit beneath the fish. Anyway enough culinary jargon, I’m sure you get the gist, I made some saucy roasted tomatoes and devoured it with my fish.
Warm Tomato Salsa
I am still questioning how healthy this recipe is. Don’t get me wrong I feel like it must be as it features fresh fish, a little olive oil and some fruit and veg but it tasted too good and I did sneak in some garlic butter and alcohol. What would life be without butter and alcohol though? Plus the French consume copious amounts of both of these things and they’re looking might slim to me.
Red Bream with Warm Tomato Salsa
Summertime is made for fresh fish and veggies, although it doesn’t feel like the season has made up its mind to reside in London, we can all eat like its Summer and maybe the weather will conform too.
Live, Love, Eat!
April x
- Large Red Bream boneless fillet
- Cherry Tomatoes (300g)
- 2 shallots
- 1 red pepper
- 1 head of garlic
- 4 sprigs of thyme
- 150ml white wine
- 2 tablespoons butter
- 1 lemon
- salt & pepper
- parsley for garnish
- Preheat oven at 200C/400F
- Cut shallots in half, leave skin on and place on baking tray with tomatoes, red pepper chopped finely, crushed garlic cloves and roast with a drizzle of olive oil and salt for 8-10 minutes until tomatoes burst open.
- Chop garlic and onions then heat butter over medium heat before adding the tomatoes and veg to pan with wine, juice of half a lemon and thyme.
- Season with salt and pepper and allow to simmer for about 20 minutes until the juices thicken.
- 8 minutes before the tomato salsa is finished, heat some olive oil in another pan over high heat, season fish with salt and pepper and then place in the pan skin side down for 4 minutes with a wedge of lemon searing.
- Turn the heat down to medium, remove the lemon and turn the fish over to cook the other side for another 4 minutes.
- Plate tomato salsa, fish, seared lemon and parsley if you want to feel fancy.
- You can use seabass with this dish but cooking time is less.
This looks good; great post April!!!
Thank you! 🙂