Steps

1. Trim the dorsal and pectoral fins of the sea bream.
   🕒 01:34
2. Carefully descale the sea bream, paying close attention to areas like the throat where scales tend to remain. 【Key Tip!】 Residual scales can negatively impact the texture, so ensure thorough removal.
   🕒 01:56
3. Make an incision in the belly of the sea bream to remove the innards, and then gently pull out the gills from the head. 【Key Tip!】 Pinching the base of the gills makes them easier to remove.
   🕒 02:41
4. Rinse the blood residue from the cavity under running water. 【Key Tip!】 Incomplete removal of blood will result in a cloudy sauce.
   🕒 03:52
5. Thoroughly pat the cleaned sea bream dry with paper towels, including the inside of the cavity.
   🕒 05:04
6. Lightly salt both sides of the sea bream and the inside cavity. 【Key Tip!】 For larger fish, make shallow cuts on the skin to ensure even cooking. Sear immediately after salting.
   🕒 05:32
7. Heat a frying pan, add olive oil, and place the sea bream skin-side down. 【Key Tip!】 Starting with the skin side helps achieve a better sear.
   🕒 07:04
8. Reduce heat and slowly sear until the skin is golden brown and fragrant.
   🕒 07:31
9. Flip the sea bream and sear the other side until similarly browned. 【Key Tip!】 For larger fish, searing both sides well before proceeding helps ensure the interior cooks through.
   🕒 09:13
10. Increase the heat to high, add purified water, green olives, and capers, and reduce the liquid.
    🕒 10:32
11. While reducing the sauce, add olive oil to emulsify. 【Key Tip!】 Emulsification creates a desirable thickness in the sauce.
    🕒 11:04
12. Add the clams, cover, and simmer until they open. 【Key Tip!】 If the liquid level becomes too low, add water as needed to keep the fish and clams submerged.
    🕒 11:41
13. Once the clams have opened, add the semi-dried tomatoes and celery and continue to simmer.
    🕒 12:40
14. Add the cherry tomatoes and basil, simmer briefly, and turn off the heat.
    🕒 12:57
15. Finish by drizzling with high-quality olive oil and scattering with chopped Italian parsley.
    🕒 13:25