Crisp fillet of sea bream with wilted fennel and sauce vierge
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Crisp fillet of sea bream with wilted fennel and sauce vierge
Main course recipes
Fish recipes



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INGREDIENTS
6 whole Sea bream fillet(s) 140g
2 whole Fennel
0.5 bunch Flat leaf parsley
1 whole Lemon(s)
80 ml olive oil
5 pinch(es) Fine salt
100 g Cherry tomato(es)
0.5 bunch Basil
1 whole Banana shallot(s)
1 whole Garlic clove(s)
 

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DIRECTIONS
01
Prepare the fish by removing the pin bones and any scales

02
Prepare the sauce vierge: remove the skins from the cherry tomatoes by immersing in boiling water for 10 seconds and then placing them straight into iced water

03
Remove the skins with your fingers and the cut the tomatoes in half

04
Season with salt to draw out the juices

05
Finely dice the shallots and the garlic and mix with the tomatoes

06
Leave this for one hour at room temperature

07
To finish the sauce, shred in the basil and add the olive oil

08
Check the seasoning

09
Prepare the fennel: cut in half, remove the tough core and slice finely on a mandolin

10
Wilt the fennel by lightly seasoning with salt

11
Place in a colander and allow the water to drain off

12
Pick and chop the parsley

13
Dress the fennel with olive oil, parsley and lemon juice

14
Cook the sea bream fillets in a hot non-stick pan with olive oil

15
Season with salt and then place in the pan skin side down until the skin is crispy

16
Turn over to finish cooking and finish with a squeeze of lemon juice

17
To assemble the dish: place the sea bream on top of a bed of fennel and drizzle the sauce vierge over the dish.

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