Crisp fillet of sea bream with broad bean, pea and feta pesto
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Crisp fillet of sea bream with broad bean, pea and feta pesto
Fish recipes
Main course recipes



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INGREDIENTS
6 whole Sea bream fillet(s) 140g
12 pinch(es) Maldon salt
30 ml sunflower oil
300 g Fresh pea(s)
300 g Frozen broad bean(s)
100 g Feta
100 ml olive oil
1 whole Lemon(s)
1 whole Garlic clove(s)
0.5 bunch Fresh mint
600 g Baby potato(es)
6 Turn Freshly ground black pepper
1 bunch Spring onion(s)
 

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DIRECTIONS
01
Finely slice the spring onions, discarding the root and the tough green stems

02
Pick the leaves from the mint and throw away the stalks

03
Cook the new potatoes in salted water until tender

04
Drain and then crush with a fork

05
Add the spring onions and olive oil and check the seasoning

06
Crumble the feta cheese

07
Blanche the frozen broad beans in boiling water and then cool in iced water

08
When cool remove the tough skins

09
Prepare the sea bream fillet by removing the pin bones with a filleting knife or tweezers

10
To make the pesto: blitz the garlic, peas and broad beans in a food processor with some salt and pepper and 50ml of olive oil until you have a coarse mixture

11
Add the mint leaves and pulse again to incorporate

12
Remove from the processor and mix in the feta cheese

13
Check the seasoning and squeeze in the juice of a half a lemon

14
Add more olive oil if required

15
To cook the sea bream, season the fish with salt and heat up a frying pan with some sunflower oil

16
Place the fish in the pan skin-side down and cook until the skin is golden brown and crispy (approximately 2 minutes)

17
Finish cooking by turning the fish over in the pan and cooking for a further 2 minutes until the thickest part of the fish is completely white

18
Finish with a squeeze of lemon juice

19
To serve: Place the crushed potatoes in a stainless steel ring, place the fish on top and finish the plate with the pesto.

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