Tuscan Panzanella with Seared Sea Bream

Name: Tuscan Panzanella with Seared Sea Bream
Yield: Serves 4 servings
Ingredients: Panzanella: Adjust quantities to your taste; as needed Day-old bread,; 1-2 red onions (preferably Tuscan or Tropea); Salad (plum) tomatoes; as needed Celery stalks,; Plenty of fresh basil; A few anchovy fillets in oil (optional); White wine vinegar; High-quality extra virgin olive oil; as needed Black pepper,; 1 sea bream; as needed Extra virgin olive oil,; as needed Fresh herbs,

Tony Mazzanobile @tonyliebt_kocht

Longing for summer and fresh, light dishes... with a classic, humble Tuscan recipe. The aroma of basil, salad tomatoes, onions marinated in vinegar, and refreshing celery, all mixed with day-old bread soaked in water and vinegar, squeezed out, and crumbled. A drizzle of high-quality olive oil makes this dish fresh, light, and pleasant to the palate.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

Panzanella: Adjust quantities to your taste
as neededDay-old bread,
1-2red onions (preferably Tuscan or Tropea)
Salad (plum) tomatoes
as neededCelery stalks,
Plenty of fresh basil
A fewanchovy fillets in oil (optional)
White wine vinegar
High-quality extra virgin olive oil
as neededBlack pepper,
1sea bream
as neededExtra virgin olive oil,
as neededFresh herbs,

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Steps

1

Slice the red onion thinly, using only 2 inner layers if you want to save some for garnish. In a small saucepan, combine some water, a pinch of salt, some vinegar, and a bit of sugar. Bring to a boil, add all the onion, and cook for 6-7 minutes. Transfer the onion to ice water. Then chop it into pieces like the celery, saving some for garnish.
2

Wash and remove the strings from the celery, then dice it. Place the diced celery in ice water.
3

Cut the bread into large pieces and place them in a bowl with water and vinegar. Let soak for about 30 minutes. Squeeze the bread well and crumble it into a bowl. Remove the seeds from the tomatoes, dice them, and add to the bread. Add torn basil leaves by hand. Drizzle generously with high-quality extra virgin olive oil, add salt, and mix well to season.
4

Add the celery and onion. At this point, the salad could be finished, but I like to add chopped anchovies. Mix well, grind in some black pepper, adjust salt, and drizzle with more olive oil (be generous, as the bread absorbs a lot).
5

Fillet the sea bream and cut into pieces. In a skillet lined with parchment paper (to prevent sticking, and add a few drops of oil), place the pieces skin-side down. Top with fresh herbs, salt, pepper, and a few drops of oil on each piece. Without flipping, wait until the color change from cooking goes past halfway, then turn the pieces and cook for just a few seconds. Do not overcook or the fish will become tough.
6

Now you're ready to plate. Use a ring mold to shape the panzanella, top with the sea bream, and garnish with the reserved onion and celery strips.