Gilt-head sea bream filet with wild salt greens in vinegar and diced tomato – Kalamata Papadimitriou

Gilt-head sea bream filet with wild salt greens in vinegar and diced tomato

grammi_sintagis
Chef: -
Product:
Balsamic Vinegar Classic

Preparation time: 10 minutes
Cooking time: 20 minutes

For 4 persons

Ingredients

4 filleted sea bream
800gr wild saltwater greens
4 tablespoons Kalamata Balsamic Vinegar
50ml olive oil
4 tomatoes (peeled, deseeded and diced)
salt
freshly ground pepper
4 tablespoons sesame seeds

Method

Cook the saltwater greens in salted boiling water for about 10 minutes until they are soft but still have some crunchiness to them.  Strain and rinse in cold water so that they keep their bright green color. Add the greens, the Papadimitriou balsamic vinegar, olive oil, salt and freshly ground pepper. Toss well. Lightly season the sea bream fillets with salt and pepper and fry over a medium to high heat on both sides.  Fry the skin side first until crispy, then turn it over and fry on the other side, making sure not to overcook the fish. Plate the dish with the sea bream fillet on top of the saltwater greens with the diced tomato on the side and drizzle with the balsamic vinegar and olive oil remaining in the bottom of the bowl which contained the greens.

Sprinkle with lightly toasted sesame seeds and serve.

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