Seared sea bream on carrot cream

Name: Seared sea bream on carrot cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Sea bream (2 fillets of 1.1 lbs each) 2.2 lbs; Extra virgin olive oil 1.4 tbsp; Fine salt to taste; Carrots (to clean) 4 ¾ cups; Fresh ginger 0.7 oz; Water ½ cup; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Basil leaves 1 cup; Corn oil 0.4 cup; Ice to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Seared sea bream on carrot cream is a really tasty dish. And look, it's a great example of how awesome Italian seafood can be. This gem comes from Italy’s stunning coastal regions, where, to be honest, the focus is all about using the freshest fish and top-notch veggies. The magic here? The seared sea bream—with its crispy skin and tender fish underneath. Really good stuff. Pairing it with carrot cream brings a smooth, sweet flavor that matches the sea bream's mild taste just perfectly. Pretty simple, right? It’s light and simple, offering a clever mix of textures. You've got the crunch from the fish, the silky carrot purée, and just a hint of basil oil—so so good. It is the kind of dish you'd find at relaxed summer lunches or special dinners along the Ligurian and Amalfi coasts. Thing is, Italians might switch up the herbs or use local carrots, but it always shows off the best of both sea and garden.

What makes this sea bream recipe super special is its simplicity and the way everything is cooked just right. Like, the fish stays moist, the carrots are velvety, and there's a slight zing from the basil oil. Compared to other pan-seared fish dishes in Italy, this one feels lighter while still being a real treat. It's way way better than the usual baked or grilled orata—where the seared style gives a golden, almost buttery finish that everyone loves. Perfect for anyone after an easy seafood recipe that seems fancy but relies on good ingredients and a bit of care. And listen, pair it with a crisp white wine, and you've got the kind of gourmet seafood dish you'd find in a seaside trattoria—right from your kitchen. Each bite? A pleasant mix of textures and the simple, clean flavors that Italian seafood fans adore. Whether it's for a special occasion or just a chill meal, this dish brings a touch of Italian coastal charm to your table. For sure.

INGREDIENTS

Sea bream 2.2 lbs (1 kg) - (2 fillets of 1.1 lbs each)

Extra virgin olive oil 1.4 tbsp (20 g)

Fine salt to taste

For the carrot cream: Carrots 4 ¾ cups (600 g) - (to clean); Fresh ginger 0.7 oz (20 g); Water ½ cup (100 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

For the basil oil: Basil 1 cup (20 g) - leaves; Corn oil 0.4 cup (100 g); Ice to taste

Preparation

How to prepare Seared sea bream on carrot cream

To prepare the seared sea bream on carrot cream, start by peeling the ginger 1 and finely chopping it 2. Peel the carrots and roughly chop them into chunks 3.

In a pan, let the oil infuse with the ginger and garlic 4, then add the carrots 5 and cook over medium heat for about ten minutes. Once softened, remove the garlic and transfer the carrots to a jug 6.

Add the water 7, oil, and salt, then blend with an immersion blender 8 until you get a smooth and homogeneous cream 9.

Set the cream aside and proceed to make the basil oil: blanch the basil leaves for a few seconds 11, then drain in ice water 12. Squeeze the leaves well 12.

Transfer them to a jug 13, then add the oil and blend with the immersion blender. Strain the mixture through a cheesecloth 14 and set aside the basil oil obtained 15.

At this point, take the sea bream fillets, remove the bones, and cut each in half, keeping the skin on 16. In a very hot pan with a drizzle of oil, place the fillets skin side down and press them slightly with a spatula 17. Cook over medium-high heat until they start to turn white in the center, then season with salt 18.

You are ready to plate: spread the carrot cream on the bottom, then add the basil oil 19 and place the sea bream fillet on top 20. Your seared sea bream on carrot cream is ready to be served 21!

Storage

It is recommended to consume the seared sea bream on carrot cream immediately.

The carrot cream can be prepared in advance and stored in the refrigerator for 1-2 days, in an airtight container.

The basil oil can be stored in the refrigerator for a week, or it can be frozen.

Tip

The pungent note of ginger helps balance the sweetness of the carrots; if you prefer to replace it, however, you can deglaze the carrots with a splash of white wine vinegar.

For the translation of some texts, artificial intelligence tools may have been used.