INGREDIENTS: For 4 people
2 Medium size sea breams – 1 Onion – 8 Cloves of Garlic – 200 g of dry grapes – 200 g of cherry tomato – 500 g of endives – Thyme – Pepper – Salt – 6 tbsp. of oil.
Clean and wash the sea breams. Make cuts in the flesh then salt them. Chop the onion and 2 cloves of garlic very finely and put them in a bowl. Add thyme, pepper and 2 tbsp. of oil and mix. Cover the fish with this mixture and leave to macerate for half an hour or more if we have time for that.
Heat 2 tbsp. of oil in a large skillet, preferably non-stick. Remove the ingredients of the marinade and place the fish therein. Cover the skillet and cook on medium to high heat from 7 to 9 mn. Turn them carefully and cook the other side during 5 more minutes, keeping the cover closed. Think of moving the skillet from time to time to avoid fish to get stuck.
In another skillet, heat 2 tbsp. of oil, add the remaining garlic and the endives, both cut lengthwise, the raisins and the tomatoes previously rinsed. Salt, pepper, add 1 to 2 tbsp. of sugar, let caramelized a little bit, then stop the fire.
While doing that, put the marinade in a small pot and melt them over a low heat. Add a little bit of mustard and some little water. Check the seasoning and add salt and/or pepper if necessary. Pour this in a sauce boat. Place the sea breams on an oval plate, and display the endives, tomatoes and raisins around, as well as some boil potatoes.