Anne Burrell’s Seared Sea Bream with Fregola and Vegetables

Prepare to elevate your culinary skills as Chef Anne Burrell guides you through the delightful process of creating a stunning Seared Sea Bream with Fregola and Spring Vegetables. Featured in the latest season of Worst Cooks in America, this recipe showcases Anne’s passion for teaching and her dedication to the art of cooking.

Why You’ll Love This Recipe

This dish combines the delicate flavors of sea bream, a fish revered for its rich taste and flaky texture, with vibrant spring vegetables and comforting fregola. The addition of arugula pesto brings a fresh, peppery kick that complements the dish perfectly. Ideal for both a special occasion and a cozy dinner at home, this recipe promises to impress your family and friends.

Recipe Overview

• Level: Intermediate
• Total Time: 1 hr 10 min
• Active Time: 1 hr
• Yield: 4 servings

Ingredients You Will Need

• For the Vegetables:

  • Kosher salt
  • 2 bunches asparagus, trimmed
  • 2 cups sugar snap peas
  • 1 cup fregola
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 clove garlic, crushed
  • Pinch of crushed red pepper flakes
  • 1 zucchini (approx. 8 ounces), inner seeds removed and diced
  • 3 spring onions, whites minced and greens reserved
  • 1/2 cup chicken stock
  • Zest and juice of 1 lemon
  • 1 cup grated Parmesan

• For the Fish:

  • Four 5-ounce sea bream fillets

• For the Arugula Pesto:

  • 2 cups arugula
  • 1/4 cup pine nuts, toasted
  • Micro red-vein sorrel, tossed with 1 teaspoon lemon juice

Cooking Directions

1. Prepare the Vegetables:

   • Begin by boiling a pot of water generously salted. Set up an ice bath. Blanch the asparagus for 3-4 minutes until tender and bright green, then transfer to the ice bath. Repeat with the sugar snap peas, then slice them into bite-sized pieces once cooled.

2. Cook the Fregola:

   • Bring the salted water back to a boil, adding the fregola. Cook for 7-8 minutes until tender, strain, and toss with a drizzle of olive oil.

3. Sauté the Vegetables:

   • Heat a large stainless-steel pan over medium-high heat and add olive oil. Sauté the garlic and red pepper flakes until golden, then discard the garlic. Add the asparagus to warm through, season with salt, and set aside. In the same pan, sauté the zucchini and spring onion whites until translucent. Add the fregola, chicken stock, lemon zest, lemon juice, diced snap peas, and 1/2 cup Parmesan; mix well.

4. Prepare the Sea Bream:

   • Score the skin of the sea bream and pat dry. Heat olive oil in a nonstick pan over medium-high heat. Season the fish with salt and place it skin-side down in the hot oil. Use a second pan to press down the fish for an even sear. Cook for about 2 minutes, then flip and cook another 2-3 minutes until flaky.

5. Make the Arugula Pesto:

   • In a blender, combine spring onion greens, arugula, pine nuts, and the remaining Parmesan. Drizzle in olive oil while blending until the desired consistency is reached, adding more if necessary. Season to taste.

Plating the Dish

To serve, spoon a generous portion of arugula pesto onto each plate, followed by a little pile of sautéed asparagus. Place the seared sea bream skin-side up atop the vegetables, accompanied by the fregola. Finish with a delicate garnish of micro sorrel for an elegant touch.

Now you’re ready to impress not just with your cooking skills, but also with a beautiful presentation. Whether you’re a seasoned cook or diving into intermediate cooking, this Sea Bream with Fregola and Arugula Pesto is a dish that captures the essence of spring and the joy of sharing food with loved ones. Enjoy!

Watch the video by Food Network

Video “Anne Burrell's Seared Sea Bream with Fregola and Vegetables | Worst Cooks in America | Food Network” was uploaded on 08/23/2025 to Youtube Channel Food Network