Sautéed white fish and cilantro salad

Make about three cuts into the skin of the sea bream, salt and pepper on both sides, then pour an appropriate amount of flour on the skin only.

Heat 1 tablespoon of olive oil in a frying pan and slowly cook from the skin over low heat. (It is best to hold it down with a spatula or something to prevent it from curling.)

Once the skin is golden and golden brown, turn it over and cook the back for about 2-3 minutes.

Cut the fruit tomatoes into 1cm squares and the cilantro into about 2cm, place them in a bowl, add [A] and mix.

Place the grilled fish on a plate, place [4] on top, and finally pour in olive oil to finish.

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- Sea bream fillet
- 2 slices
-
- Salt and pepper
- Small amount
-
- cake flour
- Small amount
-
- Olive oil
- 1 tablespoon
-
- Fruit tomato
- 1 piece (80g)
-
- Palm
- 1/2 bundle
-
[A]
- Olive oil
- 1/2 tbsp
-
- Chop garlic
- 1/4 tsp
-
- Lemon juice
- 1/2 tsp
-
- White wine vinegar
- 1/2 tsp
-
- salt
- Small amount
-
- For finishing olive oil
- Small amount