Braised sea bream with thyme in Extra Virgin Olive Oil recipe
Peel the potatoes and cut into slices, dice the peppers and the red onion and slice the garlic cloves.
Pour the Extra Virgin Olive Oil from Spain into a pan.
Add the red onion, sliced garlic, peppers, cherry tomatoes and the sprig of fresh thyme and lightly fry. Lastly, add the sliced potatoes.
Stir in half a teaspoon of paprika, sautéing well, then pour in the sherry and cook until the liquid reduces and the alcohol evaporates.
Once reduced, cover the potatoes with the fish stock. Leave to cook until the potatoes are soft.
Add the sea bream fillets and cook for around three minutes, depending on the thickness of the sea bream fillets.
Serve in a soup dish, placing the stew at the bottom and the sea bream fillet on top, with a sprig of fresh thyme and a drizzle of Extra Virgin Olive Oil.
For this recipe, we recommend using Arbequina Extra Virgin Olive Oil for its almond aroma and slightly peppery and bitter notes. Its smooth taste goes very well with the sea bream. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.
2 sea bream, cut into fillets and deboned
50ml Extra Virgin Olive Oil from Spain
1 green pepper
1 red pepper
1 yellow pepper
4 red cherry tomatoes
4 yellow cherry tomatoes
2 garlic cloves
1/2 tsp sweet paprika
1 bay leaf
1 medium red onion
1 sprig of fresh thyme
50ml dry Sherry
3 medium Galician potatoes
1 litre of fish stock
Delicious recipes made with olive oils from Spain.
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