Orata con insalata Cress Costa d'Amalfi

Ingredients for 4 persons

• 10 ml extra virgin olive oil
• 2 orate or 4 sea bream fillets
• 500 g cherry tomatoes
• 1 Lemon
• 1 Tahoon Cress
• 1 Salty Finger
• 1 Talpa Shoots
• 1 Feather Tops
• 1 Adji Cress
• 1 Borage Cress
• 1 Basil Cress

Method

• Prepare the sea bream.
• Make a mixture of Tahoon Cress, Talpa Shoots, Feather Tops, Adji Cress, Borage Cress, and Basil Cress and set aside.
• Halve the cherry tomatoes and set aside for later use.
• Heat extra virgin olive oil in a pan over medium-high heat and fry the sea bream until cooked and golden brown.
• Remove the sea bream from the pan and set aside.
• Add the halved cherry tomatoes and Salty Fingers to the pan and fry briefly until the tomatoes are soft.
• Grate lemon zest over the pan and stir everything well to blend the flavors.
• Place the fried tomatoes and Salty Fingers on a plate as a base.
• Carefully place the fried sea bream on top of the tomatoes and Salty Fingers.
• Garnish the dish with the mix of cress and white vegetables for a fresh, colorful finish.

Cooking technique: frying pan

Recipe: Giovanni Don Anselmo D'Apice