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.
