Sea bream with julienne of courgettes and parmesan crumble
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Sea bream with julienne of courgettes and parmesan crumble
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INGREDIENTS
6 whole Gilt head bream fillet(s)140g
5 whole Courgette(s)
4 sprig Tarragon
100 g Plain flour
100 g Unsalted butter
100 g parmesan
100 g Ground almonds
3 ml olive oil
6 pinch(es) Piment d'Espelette
6 pinch(es) fleur de sel
0.5 whole Banana shallot(s)
 

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DIRECTIONS
01
Preheat the oven to 220°C

02
Make the parmesan crumble: place the flour, almonds and parmesan in a bowl, mix

03
Add the softened butter and then rub the mixture between your fingers until it resembles breadcrumbs

04
Spread the crumble on to a baking tray and cook for about 10 minutes or until golden brown and set aside

05
Use a fish bone remover to remove the bones from the sea bream

06
Using a sharp knife, make an incision half way down the fillet on both sides of the blood line

07
Use the tip of the knife to go underneath the blood line and from there, remove the bones in one go

08
Place the sea bream on a baking tray and drizzle with olive oil

09
Season with salt and bake in the oven for 6 minutes

10
Peel and finely dice the shallot

11
Wash the courgettes, remove both ends and cut in half lengthways

12
Use a mandolin to julienne the courgettes into thin strips

13
Heat a pan, add olive oil and sweat the shallots with a pinch of salt

14
Once transparent add the courgettes and pan-fry for 2 minutes over a high heat

15
To serve: place the courgettes in the centre of large dinner plates and top with the fish

16
Sprinkle over some of the parmesan crumble to finish.

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