Sea bream with candied peppers and pumpkin puree

This fish dish is to surprise everyone. It is a grilled sea bream served with a simple pumpkin puree simply seasoned with olive oil and salt.

It also has some cherry tomatoes with red pepper sautéed with sliced ​​garlic and cooked over low heat as if they were confit.

You can prepare this recipe perfectly as a daily menu or for holidays.

Diners: 4 people

Time: 30 minutes

Ingredients:

4 sea bream fillets

Olive oil

Salt

600 g of pumpkin

1 small red pepper

12 cherry tomatoes

2 garlic

Thyme

Rosemary

Preparation:

Cut the pepper into strips, the tomatoes in half and the sliced ​​garlic.

In a 26 cm frying pan, add a little oil and fry the pepper over medium-low heat with a little salt until golden. Remove and reserve.

In the same pan, put the sliced ​​garlic with a little oil, brown it for a minute and add the halved tomatoes, a little salt, the thyme sprig and the rosemary.

We will let them sauté over medium heat for 5 minutes, stirring occasionally.

After the time has passed, we will add the reserved pepper to the tomatoes and let it fry for a couple more minutes and set it aside.

Clean the pumpkin, peel it and cut it into cubes. Transfer to a saucepan with water and cook for about 12 minutes. Blend with a little of the cooking broth until you obtain a smooth puree. Season with olive oil, salt and pepper.

Wash the fish and dry with absorbent paper, season and brush with olive oil. Grill on a very hot grill for two minutes on each side.

Serve over the pumpkin puree, with the tomatoes and roasted peppers.

Photographs and recipe by Sivia .