Pan-Seared Sea Bream with Lemon-Herb Dressing and Steamed Wild Greens
A light and flavorful Mediterranean dinner featuring perfectly seared sea bream fillets, brightened with a zesty lemon-herb dressing and served alongside tender steamed wild greens, a staple in Greek cuisine.
Ingredients
- Sea Bream Fillets 2 fillets
- Wild Greens (Horta, Swiss Chard, or Spinach) 300 g
- Lemon 1 whole
- Garlic 2 cloves
- Fresh Parsley 1/4 cup
- Dried Oregano 1 tsp
- Extra Virgin Olive Oil 4 tbsp
- Salt to taste
- Black Pepper to taste
How to Cook
- Pat sea bream fillets dry with paper towels. Wash wild greens thoroughly and roughly chop if the leaves are very large. Mince garlic cloves. Finely chop fresh parsley.
- In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice of half a lemon, minced garlic, chopped parsley, dried oregano, a pinch of salt, and black pepper. Set aside.
- Bring a medium pot of lightly salted water to a boil. Add the washed greens and steam or blanch until tender-crisp, about 5-7 minutes. Drain well and set aside.
- While the greens are cooking, heat the remaining 1 tablespoon of extra virgin olive oil in a large non-stick skillet over medium-high heat. Season both sides of the sea bream fillets with salt and pepper.
- Once the oil is shimmering, carefully place the fish fillets skin-side down in the hot skillet. Sear for 3-4 minutes until the skin is crispy and golden brown.
- Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque throughout and flakes easily with a fork.
- Divide the steamed greens between two plates. Carefully place a seared fish fillet on top of the greens on each plate. Drizzle generously with the prepared lemon-herb dressing. Serve immediately with the remaining lemon half cut into wedges.