Sea Bream and King Prawn Skillet with Green Olive Sauce, Roasted Cherry Tomatoes, and Creamy Lemon Bulgur

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cherry tomatoes on a small tray, toss them with 1 tbsp olive oil, the sliced garlic, a pinch of salt, and a pinch of black pepper. Roast for 15 minutes at 220°C / 425°F until blistered and juicy.

2. 2

   Meanwhile, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add half of the chopped shallot and cook for 2 minutes until softened. Stir in the bulgur and cook for 1 minute to lightly toast it.

3. 3

   Pour the hot fish stock or water into the bulgur saucepan, add 1/2 tsp salt, and cook over low heat for 10 to 12 minutes until the liquid is absorbed and the grains are tender. Turn off the heat and stir in the cream, lemon zest, 1 tbsp lemon juice, and 1 tbsp chopped parsley. Cover and keep warm.

4. 4

   Pat the sea bream fillets and king prawns dry with paper towels. Season the sea bream on both sides with salt and black pepper. Season the prawns with sweet paprika, chili flakes, a pinch of salt, black pepper, and 1 tsp lemon juice.

5. 5

   Heat a large skillet over medium-high heat with 1 tbsp olive oil. Place the sea bream fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip them, add 10 g butter, and cook for 1 to 2 minutes more, basting the fish. Remove and keep warm on a plate.

6. 6

   In the same skillet, add 1 tsp olive oil if needed and sauté the king prawns for 1 to 2 minutes per side until just cooked through. Remove and set aside with the sea bream.

7. 7

   Lower the heat to medium. Add the remaining shallot and chopped garlic to the skillet. Cook for 1 minute, stirring. Add the green olives and cook for 30 seconds more.

8. 8

   Pour in the dry white wine and scrape the bottom of the skillet to release the browned bits. Cook for 2 to 3 minutes until reduced by about half. Add the remaining 10 g butter, 2 tbsp lemon juice, and the rest of the chopped parsley. Stir until glossy, then taste and adjust with salt and black pepper.

9. 9

   To serve, divide the creamy bulgur among 4 plates. Arrange the sea bream fillets and king prawns on top. Add the roasted cherry tomatoes and their garlic, then spoon the green olive sauce over and around everything.

10. 10

    Serve immediately with extra black pepper and, if desired, a few more drops of lemon juice.