La Vecchia Dispensa logo vettoriale

Sea Bream Fillet with Balsamic Vinegar

Blog e Ricette

Freshly caught sea breams get transformed into a delicate dish with sweet and sour notes. A perfect recipe for a summertime dinner with friends in the soft sunset lights. The recipe studied by the Chef Maurizio Vergara and made in the summer kitchen of a splendid pajara overlooking the sea of Salento.

Cooking time: 1 hour

Ingredients for 4 portions:

  • 2 Sea Breams 500 g each
  • 2 Carots
  • 2 White Celery Stalks
  • 1 Sprig of Rosemary
  • 4/5 Leaves of Fresh Sage
  • 3 Bay Leaves
  • Extra Virgin Olive Oil to taste
  • Balsamic Vinegar of Modena IGP “Black Pearl” to taste
  • Salt and Pepper to taste


  1. Fillet the sea breams. Use fishbone pliers to extract the bones. (Otherwise take the ready fillet at the fishmonger’s).
  2. Place the fillets onto a baking tray, add sage, bay leaves and rosemary, a drizzle of oil. Cook in a conventional oven preheated to 70° for 20 minutes.
  3. After the first cooking, place the sea bream fillets onto a sheet of absorbent paper and leave them for a while to drain excess oil.
  4. Wash the carrot and the celery. Use a potato peeler to cut them into large and thin slices.
  5. Put a nonstick pan on the fire. Once it gets hot, use a spatula to put the fillets into the pan. Cook the fillets from the both sides over high heat.
  6. Place one of the fillets in the middle of the serving plate. Add the carrot and celery strips on the side. Season with oil and salt, if you wish.
  7. Add several drops of the Balsamic Vinegar of Modena IGP “Black Pearl” on the sea bream fillets and the vegetables.

Buon Appetito!

sign up for the newsletter to get a
10% discount

    We invite you to read the Privacy Policy.