Seabream in Crazy water with Gennaro Contaldo (VIDEO)

In this series Jamie’s mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he shows you how to cook a gorgeous Sea Bream with a twist.

Serves 4 / NUTRITIONAL INFO: 541 kcals, 45g fat (5.8g saturated), 30.3g protein, 3.2g carbs, 2.5g sugar


2 x 500g sea bream, cleaned and scaled
175ml quality extra virgin olive oil
20 ripe cherry tomatoes, quartered
1 small red chilli, finely chopped
4 cloves of garlic, roughly chopped
1/2 bunch of fresh parsley leaves, roughly torn
sea salt and freshly ground black pepper
To serve: a few slices quality bread (ciabatta)

Preparation Method

Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. Add the bream, followed by the sea salt, garlic, chilli and tomatoes. Pour in 400ml of cold water and add the parsley. Turn the heat down slightly and cook the bream for 7 minutes on each side. When you flip the bream over, you can see that it’s cooked by checking that the eye has turned white and the flesh is tender. Season with salt and pepper.

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Remove the bream from the pan and place on a large serving dish and pour the juice from the pan over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.

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