Sea breamPreparation time: 25 minutes
25 minutes
Cooking time: 25 minutes
Serves 4
Ingredients
- 5 large, waxy potatoes (5x150g)
- 2 sea breams weighing 600g each
- 1 bulb of fennel
- 8 cherry tomatoes
- ½ courgette
- 1 lemon
- 150ml milk
- 150ml olive oil
- 60g butter
- 4 sprigs of rosemary
- 4 cloves of garlic
- 4 tablespoons tomato pesto
Method
- Peel the potatoes and cook them in lots of salted water.
- Rinse the sea bream and pat them dry.
- Drain the potatoes and put through a vegetable sieve, or mash.
- Dice the courgette and fry in one third of the olive oil.
- Heat the milk and the butter and stir in the potato purée, add the courgette and the tomato pesto, season with salt and pepper and keep warm.
- Heat a large grill pan and grill the fish on both sides in one third of the oil under a medium hot grill, put the fish into an oven dish, season with pepper and salt, add the rosemary, cloves of garlic and the sliced lemon, leave to bake for a further 8 – 10 minutes at 160°C.
- Cut the fennel into 5-cm slices and cut the tomatoes in two.
- Clean the grill pan and grill the fennel for around 5 minutes, grill the tomatoes briefly and season with salt and pepper.
- Fillet the sea bream and spoon juice on top, arrange the grilled vegetables alongside and serve the purée apart.
Our thanks to Potato Council for this recipe - www.manyfacesofpotatoes.co.uk