Crispy fried sea bream fillet pieces on tomato and olive salad

Ingredients for 6 servings:

• 350 g tomatoes
• 1 onion(s)
• 3 cloves garlic
• 100 g olives, black, without stones
• 4 stalks of parsley, flat
• 5 tbsp lemon juice
• 6 tbsp olive oil
• some sea salt, coarse
• some pepper, mixed, from the mill
• 3 sea bream fillets with skin (approx. 120 g each)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

For the tapas buffet

Rinse the tomatoes, quarter them, remove the seeds, and finely dice them. Peel the onion and garlic cloves; finely dice the onion and chop the garlic cloves. Chop the olives. Rinse the parsley, shake it dry, and chop the leaves. Mix everything together in a bowl and stir in the lemon juice and 4 tablespoons of olive oil. Season with a little sea salt and a few turns of freshly ground pepper. Rinse the sea bream fillets, pat them dry, debone them, and cut each into 6 pieces. Rub the skin sides well with salt and let them sit for about 10 minutes. Then wipe them dry with kitchen paper. Heat the remaining olive oil in a pan and fry the sea bream fillets in batches, first on the skin side, for 2 minutes each, until crispy, then carefully turn them over and fry on the flesh side for about 1 minute more. Season with a few turns of freshly ground pepper. Arrange the sea bream fillet pieces on the tomato and olive salad.