Red Sea Bream Fillet in Frisée Bed Alla Francesca

5 from 6 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


For the sauce:

  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 2 tbsp Flour, type 405
  • 4 tbsp Extra virgin olive oil
  • 4 medium-sized Tomatoes, red, fully ripe
  • 2 medium sized Cloves of garlic, fresh
  • 2 small Chilies, green, fresh or frozen
  • 80 g Tomato juice
  • 2 tsp Herbal mix, Italy, frozen or dried
  • 1 tsp Oregano, fresh or dried
  • 1 tsp Thyme, fresh or frozen
  • 2 Sage leaves, dried
  • 2 Pinches Salt
  • 1 tsp Paprika powder, red, mild
  • 2 tbsp Tomato paste
  • 2 Pinches Pepper, black, fresh from the mill
  • 2 tbsp Pecorino, finely grated

For the dressing:

  • 1 tbsp Aceto Balsamico Tradizionale, (alternatively Aceto Balsamico di Modena)
  • 1 tbsp Orange juice
  • 2 tbsp Extra virgin olive oil
  • 1 pinch Salt and pepper, black, fresh from the mill

To garnish:

  • 1 smaller Head of frisée lettuce
  • 2 tbsp Celery leaves, fresh or frozen
  • Flowers and leaves


  • Rinse the thawed or fresh fish fillets and dry them with paper towels. Rub on both sides with the lemon juice. Mix the salt into the flour and keep it ready. Arrange the washed and sorted Frisée leaves on the serving plates. Mix the ingredients for the dressing together
  • Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stems and the grains. Halve the quarters lengthways and crossways. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
  • Stew the above ingredients with 2 tablespoons of olive oil in a saucepan for 2 minutes, then deglaze with the tomato juice. Add all ingredients from the herb mix to salt and simmer for 3 minutes. Add the other additions except for the pecorino and stir until homogeneous.
  • Prepare the serving plates with the washed frisée leaves. Pluck the leaves from the fresh celery and chop them roughly.
  • Sprinkle the fish fillets thinly on both sides with the flour. Heat the remaining olive oil in a sufficiently large pan and fry the fillets on both sides over a moderate heat, but do not let them brown. Warm the sauce, but don't boil it. Drizzle the dressing over the upper part of the salad and place the finished fillets on the part of the salad without dressing.
  • Stir the pecorino into the sauce and spread it over the fish fillets, garnish and serve as a secondi piatti.


  • In the picture - Contorni "crispy-colored Fusilli alla Francesca" was chosen as a side dish. See my recipes in the database.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Crunchy, Gratinated Rolls – Crostini Alla Francesca

Surf and Turf with Mushrooms