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Pan-Seared Sea Bream on Salmorreta | Fish Fillet on Alicante Tomato Sauce
(0)
25 min
Quick
Knuspr-Küche
Ein mediterraner Hochgenuss aus Alicante: Zartes Fischfilet mit krosser Haut, serviert auf einer aromatischen Salmorreta aus frischen Tomaten, sanft geröstetem Knoblauch, fruchtigem Tomatenmark und edelsüßem Paprikapulver. In nur 25 Minuten servierfertig!
Ingredients
Preparation method
Prepare Salmorreta
Wash and halve the tomatoes and coarsely grate the flesh on a box grater so that only the skin remains (or dice the tomatoes very finely). Peel the garlic cloves and cut into thin slices. Finely chop the flat-leaf parsley.
Heat 20 ml of extra virgin olive oil in a pan over medium heat. Gently sauté the garlic for 1–2 minutes until golden, without letting it brown. Stir in the tomato paste and paprika and fry for 30 seconds.
Add the grated tomatoes and season with a pinch of sea salt and freshly ground black pepper. Simmer the sauce gently over medium heat for about 8–10 minutes until smooth, thick, and rich. Stir in half of the chopped parsley and keep warm.
Chef's tip
Salmorreta is the traditional seasoning sauce from Alicante and Valencia. Gently sautéing the garlic and paprika gives it its unmistakable depth.
Tip for extra crispy skin: Pat the fillets thoroughly dry with paper towels before frying and press down gently with a spatula for the first 30 seconds after placing them in the hot pan.
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