To prepare the pan-seared sea bream fillets, finely chop the parsley leaves, reserving the stems. Peel the lemon to obtain strips of zest, then wash and halve the tomatoes.
In a large skillet, heat a drizzle of extra virgin olive oil over low heat for about 5 minutes along with the garlic cloves, parsley stems, and lemon zest.
Increase the heat slightly and arrange the sea bream fillets in the skillet, skin-side down.
As soon as the fish changes color (after about 2 minutes), gently flip the fillets and continue cooking for another 2 minutes.
Once cooked, transfer the fillets to a plate and cover them to keep warm.
Add the halved tomatoes to the cooking juices remaining in the pan.
Let them simmer and sizzle for about 10 minutes, or until softened, then remove and discard the lemon zest, garlic, and parsley stems.
Season with salt to taste, return the sea bream fillets to the pan, and cook for 2 more minutes to allow the flavors to blend.
Gently turn the fish and garnish with the chopped parsley.
Your pan-seared sea bream fillets are ready; serve immediately while hot.
