Pan-Seared Gilt-Head Bream Fillet with Braised Potato and Tomato Vegetables

Steps

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1. 1
   Peel potatoes and cut them into medium-sized dice by first slicing, then cutting into thick batons, and finally into cubes. Rinse with cold water to remove excess starch, then set aside to drain slightly.
   ▶ ≈0:11
2. 2
   Prepare the zucchini by removing the seeded center section to reduce excess liquid, then cut the remaining flesh into diamond-shaped pieces.
   ▶ ≈0:59
3. 3
   Heat a large pan over high heat with a bit of olive oil. Add the potato cubes and sear on all sides until golden and crispy, as potatoes need partial cooking before other ingredients are added.
   ▶ ≈1:22
4. 4
   While the potatoes are cooking, finely mince the red onion.
   ▶ ≈1:36
5. 5
   Reduce heat and add the zucchini to the pan, tossing briefly with the potatoes. Season with seasoned salt.
   ▶ ≈2:34
6. 6
   Add the fresh rosemary sprig to the pan, followed by the cherry tomatoes (some halved, some left whole).
   ▶ ≈2:46
7. 7
   Add the whole unpeeled garlic clove to infuse its aroma into the dish.
   ▶ ≈3:10
8. 8
   Stir in the black olives.
   ▶ ≈3:22
9. 9
   Pour in the passata and stir to combine.
   ▶ ≈3:28
10. 10
    Reduce heat to low. Cut the bream fillets along the spine and belly center to create smaller portions. Season with salt and mixed pepper, then place on top of the vegetables in the pan.
    ▶ ≈3:40
11. 11
    Add more passata to the pan, cover with a lid, and braise gently over low heat until the fish and vegetables are cooked through.
    ▶ ≈4:16
12. 12
    While the fish braises, prepare croutons: halve the toast slices, keeping the crusts, and pan-fry them in butter with a splash of olive oil until golden and crispy.
    ▶ ≈4:40
13. 13
    Toss the bread pieces in the pan to ensure even browning on all sides.
    ▶ ≈5:16
14. 14
    Plate the braised vegetables and fish, spooning some of the cooking liquid over the top.
    ▶ ≈5:28
15. 15
    Garnish with fresh basil leaves and drizzle with additional olive oil if desired. Serve with the toasted bread croutons on the side.
    ▶ ≈5:42