Fish
Gluten-Free

Broiled Sea Bream with Tomatoes and Olives Draft

Name: Broiled Sea Bream with Tomatoes and Olives
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 whole fresh fish (sea bream, sea bass or whatever looks good at the store, about 14 oz (400 g) each, cleaned and scaled); 1 bunch fresh herbs (a small bunch: sage, parsley, cilantro or any mix you like); cherry tomatoes (a large handful, halved); 2 tbsp olives (any color, pitted and sliced); ½ hot green chile (sliced into rings, if you like heat); ½ lemon; 1–2 tbsp olive oil; salt and black pepper (if the olives are salty, use less salt or none)

Whole fish stuffed with herbs that I cook under the broiler with cherry tomatoes and olives, a dinner for two that's done in ten minutes.

Prep10 min
Cook10 min
Total20 min
Makes2 servings
KashrutParve

What you need

Amount:2

2 whole fresh fish, sea bream, sea bass or whatever looks good at the store, about 14 oz (400 g) each, cleaned and scaled
1 bunch fresh herbs, a small bunch: sage, parsley, cilantro or any mix you like
cherry tomatoes, a large handful, halved
2 tbsp olives, any color, pitted and sliced
½ hot green chile, sliced into rings, if you like heat
½ lemon
1–2 tbsp olive oil
salt and black pepper, if the olives are salty, use less salt or none

How I make it

With a sharp knife, cut three deep parallel slashes across the thick part of each fish, about ¾ inch (2 cm) apart.
Tuck the whole herbs into the belly cavity of each fish.
Place the fish in a baking dish and scatter the tomatoes, olives and chile rings around them.
Squeeze the lemon over the fish and vegetables, drizzle generously with olive oil and season lightly with salt and pepper.
Heat the broiler. When it's very hot, put the dish in so the fish is about 2 inches (5 cm) from the heating element.
Broil for about 5 minutes, until nicely browned. Turn the fish and broil about 5 more minutes, until the other side browns too.
Serve right away with the vegetables and the juices from the fish and tomatoes.

What I've learned

The slashes do two things, the thick and thin parts of the fish cook evenly, and the flavors get deep into the flesh.

Source: ChefEf (chefef.com)