Ingredients:

  • 2 Sea Bream (Dorada) fillets, approx. 170g each, skin-on
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 0.5 small zucchini, sliced into thin rounds
  • 0.5 red bell pepper, julienned
  • 4 lemon slices, seedless
  • 2 garlic cloves, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tbsp capers, drained

Instructions:

  1. Dry the fish. Use paper towels to pat the 2 Sea Bream fillets until the skin feels tacky. Note: Dry skin equals crispy skin.
  2. Season the fillets. Sprinkle 0.5 tsp sea salt and 0.25 tsp pepper over both sides. Wait 2 minutes for the salt to work.
  3. Prep the aromatics. Slice 0.5 zucchini into rounds and 0.5 red pepper into thin strips.
  4. Heat the pan. Add 2 tbsp olive oil to the skillet over medium high heat until the oil shimmers and barely smokes.
  5. Sauté the vegetables. Toss in the zucchini, peppers, 2 smashed garlic cloves, and 1 tsp oregano. Cook for 3 minutes until softened.
  6. Create the bed. Push the veggies to the sides and place 4 lemon slices in the center of the pan.
  7. Sear the fish. Place the fillets skin side down directly onto the lemon slices or the hot pan surface. Cook for 4 minutes without moving them.
  8. Steam and finish. Add 1 tbsp capers, cover the pan with a lid, and reduce heat to medium. Cook for 5 more minutes until the flesh is opaque.
  9. The Reveal. Remove the lid and let the steam escape for 30 seconds to re crisp the edges.
  10. Rest and serve. Transfer to plates carefully. Let it rest for 2 minutes before eating.