Pan-fried Sea Bream with Clams and Minestrone of Spring Vegetables

Jun Tanaka's simple but delicious fish is served with a tasty light vegetable soup with clams
By Jun Tanaka
Pan-fried Sea Bream with Clams and Minestrone of Spring Vegetables
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the minestrone of spring vegetables

  • 25 g thin asparagus, chopped
  • 25 g broad beans, shelled
  • 25 g peas
  • 25 g green beans, chopped
  • 30 ml olive oil
  • 1 tbsp shallots, finely chopped
  • 1/2 clove garlic, finely chopped
  • 1/2 tbsp thyme
  • 100 g palourde clams
  • 25 g sun-dried tomatoes
  • 25 g cooked macaroni
  • 200 ml water
  • 50 g butter
  • 1 tbsp parmesan, freshly grated
  • 2 basil

For the sea bream

  • 1 tbsp olive oil
  • 1 filletsea bream
  • 1 squeeze lemon juice


1. Blanch the asparagus, broad beans, peas and green beans in boiling water for 2 minutes and then plunge into iced water.

2. Heat the olive oil in a pan and gently cook the shallot, garlic and thyme for 1 minute.

3. Add the clams followed by the blanched vegetables, tomatoes and macaroni. Cook for 1 minute.

4. Add the water and cover the pan with a lid. When the clams open, add the butter, Parmesan and basil.

5. Heat the olive oil in a frying pan and fry the bream skin side down for 2 minutes. Turn over and cook until the fish is cooked. Add a squeeze of lemon juice at the end.

6. To serve; spoon the minestrone into a bowl and place the bream on top.

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