Red sea bream fillet in a frisée bed alla Francesca

Ingredients for 2 servings:

• 2 sea bream fillets, 250 g each, fresh or frozen
• 1 tbsp lemon juice
• 1 tsp, leveled salt
• 2 tbsp, heaped wheat flour type 405
• 2 pinches of salt
• 4 tbsp olive oil for frying, extra virgin
• 4 m.-large tomato(s), red, fully ripe
• 2 medium-sized garlic cloves
• 2 small chili peppers, fresh, green or frozen
• 80 ml tomato juice
• 2 tsp Italian herbs, frozen or dried
• 1 tsp oregano, fresh or dried
• 1 tsp thyme, fresh or frozen
• 2 sage leaves, dried
• 1 tsp, heaped paprika powder, sweet
• 2 pinches of black pepper, freshly ground
• 2 tbsp tomato paste
• 2 tbsp Pecorino, finely grated
• 1 tbsp Balsamic vinegar of Modena
• 1 tbsp orange juice
• 2 tbsp extra virgin olive oil
• 1 pinch(s) salt and black pepper, from the mill
• 1 small head of frisée lettuce
• 2 tbsp celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

served with a colorful fusilli side dish, recipe from Liguria, Italy

Rinse the thawed or fresh fish fillets and pat dry with kitchen paper. Rub both sides with lemon juice. Mix the salt into the flour and set aside. Mix together the dressing ingredients. Wash the tomatoes, remove the stems, peel them, and quarter them lengthwise, discarding the green stem ends and seeds. Halve the quarters lengthwise and crosswise. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Wash the small green chilies and thinly slice them crosswise. Leave the seeds on and discard the stems. Sauté the above ingredients in a saucepan with 2 tablespoons of olive oil for 2 minutes, then deglaze with the tomato juice. Add all ingredients, from the herb mix to the salt, and simmer for 3 minutes. Add the remaining ingredients except the pecorino and stir to combine. Arrange the washed and sorted frisée leaves on the serving plates. Pick the leaves off the fresh celery and roughly chop them. Sprinkle the fish fillets thinly with flour on both sides. Heat the remaining olive oil in a sufficiently large pan and fry the fillets on both sides over moderate heat, but do not allow them to brown. Heat the sauce, but do not boil. Drizzle the dressing over the top of the salad and place the finished fillets on the salad without dressing. Stir the Pecorino into the sauce and spread it over the fish fillets, garnish, and serve as a secondo piatto. Note: In the picture, crispy, colorful Fusilli alla Francesca was chosen as the side dish. The recipe can be found here: https://www.chefkoch.de/rezepte/3918181598178091/Knusprig-bunte-Fusilli-alla-Francesca.html.