Sea Bream Fillets with Artichoke Salad

Ingredients

• 425 g canned artichoke hearts (drained weight)
• 1 small red onion
• 2 small tomatoes
• 2 stems basil
• 10 black olives (pitted)
• 1 orange
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt
• Pepper
• 4 sea bream fillets (100 g each, skin on, gutted)
• 2 Garlic cloves
• 2 sprigs Rosemary

Instructions

1. 1.

   Drain the artichoke hearts in a sieve and cut them in half. Peel the onion and slice it into thin strips.

2. 2.

   Clean, wash, quarter, core, and roughly dice the tomatoes. Wash the basil and shake dry. Remove leaves and finely chop. Roughly chop the olives.

3. 3.

   Peel the orange so that all the white pith is removed. Separate the fruit segments from the membranes.

4. 4.

   Combine everything in a bowl with 2 Tbsp olive oil, red wine vinegar, salt, and pepper. Let it marinate for 30 minutes.

5. 5.

   Rinse the sea bream fillets, pat dry, season with salt and pepper. Peel the garlic cloves. Wash and shake dry the rosemary.

6. 6.

   Heat the remaining oil in a grill pan. Cook the fish with garlic and rosemary for 2 minutes on each side. Plate with the artichoke salad and serve. Optional roasted potatoes can be served alongside.