Wednesday, September 02, 2009

Tuscan sea bream with tomatoes & zucchini


I have been trying to reproduce a meal my husband had and loved five years ago. Unfortunately, I was not present at the meal so have been compiling the recipe from his memory. (Yeah. It's as ridiculous as it sounds.) In one of my attempts, this was the result. We both loved it. Loved it. And it only took about 25 minutes!



2 sea bream filets (or other firm white fish)
1 Tbsp red pepper pesto (or could use sun-dried tomatoes)
fresh parsley (5-10 fluffy tips)
3-4 Roma tomatoes, chopped
2 cloves crushed garlic
1 tsp Italian seasoning (I LOVE Kirkland Rustic Tuscan Seasoning)
pinch salt
olive oil

Preheat oven to 375°. In a medium cast iron skillet, heat 1 tsp olive oil over high heat. Add crushed garlic, Italian seasoning and salt. Place filets in the skillet and cook 1 minute, then carefully flip. Cook one more minute. Spread pesto down the middle of the filets. Top with parsley. Gently spoon chopped tomatoes around the filets. Bake for 20 minutes.

2 zucchini, quartered and sliced thinly
Italian seasoning
pinch of salt
olive oil

In another skillet, heat 1 tsp olive oil over high heat. Add zucchini, seasoning and salt. Cook, stirring often until edges start to turn bright green and flesh is tender. (Don't overcook to mushy.)

Serve seam bream hot with zucchini on the side.



1 comment:

Chris and Kate Borders said...

You are amazing, that is all I have to say.