Sea Bream with Corinthian Raisins | Rena tis Ftelias


  • 3 SELONDA Sea Bream
  • 200 grams raisins from Corinthia
  • 3-4 tomatoes cut into cubes
  • 2 spoons of tomato paste
  • 2-3 garlic cloves finely cut
  • 1 tea cup vinegar
  • 3 soup spoons white wine
  • pinch of fresh rosemary
  • flour and olive oil for the frying pan
  • salt, chili pepper


  1. Sprinkle salt and pepper on the Selonda Sea Bream and put flour on them.
  2. Pour the olive oil into the frying pan and, once the oil has warmed up, fry the Sea Bream on both sides, taking care so that they do not get burned.
  3. Once you have fried the Sea Bream, place them in a deep dish.
  4. Strain the olive oil used in the frying pan into a tea cup.
  5. Pour the the olive oil out of the tea cup into a wide pot. Once the oil has warmed up add the garlic and the tomato paste, sautι for 3-4 minutes and top off with the wine and vinegar.
  6. Add the tomatoes, Corinthian raisins, rosemary, salt and pepper and let the sauce boil.
  7. Once the sauce is ready pour it over the Selonda Sea Bream.