RECIPE: SEA BREAM WITH FENNEL

Pan fried sea bream, crushed new potatoes, fennel, tomato & caper salsa

The perfect dish for a summer's evening paired with a chilled glass of Sauvignon Blanc.

Ingredients

Serves 4

• 4 x 160g sea bream fillets, pin-boned
• 2 bulbs fennel
• 16 cherry tomatoes, quartered
• 16 pitted olives, quartered
• 4 tablespoons capers
• 1 small red onion, finely diced
• 400g new potatoes
• 20g chives, chopped
• 20g butter
• Olive oil
• Sea salt
• Pea shoots

Method

CRUSHED NEW POTATOES 

Boil the potatoes in seasoned water until soft, then drain. Crush with the back of a fork and keep hot until needed. Finish the warm potatoes with some butter and half of the chives.

FENNEL

Cut the fennel in half and trim off the other sides to create two flat sides. Cook in seasoned water until al dente and keep warm until needed. Dress the fennel with olive oil and sea salt just before serving. SALSA – Mix together the tomatoes, olives, capers, red onion and half of the chives. Season with good quality sea salt and a drizzle of olive oil, then set aside until needed.

SEA BREAM 

Check that all the pin bones have been removed. Pat the skin dry with some kitchen towel and score the skin evenly with a sharp knife. Season the fish. Heat a large non-stick frying pan with a drizzle of olive oil. Place the fish skin-side down and fry for 2-3 minutes until golden brown. Turn the fish around, remove the pan from the heat and let the fish cook through gently for another 2-3 minutes.

TO FINISH 

Place the crushed new potatoes on a plate with the fish delicately placed on top. Garnish with fennel, pea shoots and salsa to the side.