This fish dish is great, Sea Bream can be quite expensive but if you buy it from a fishmongers and not a supermarket you would get a much better deal. Great for a Friday night dinner and the peas that accompany it are so good! This recipe serves 6
6 Black Bream Fillets, Skin On, About 175g Each
Small Handful Of Basil Leaves
Peas 'bonne femme':
250g Unsmoked Bacon Lardons
Olive Oil, For Cooking
Few Sprigs Of Thyme
150g Pearl Onions
Freshly Ground Black Pepper
600g Fresh Or Frozen Peas
- Remove any small bones from the fish fillets with tweezers. Score the skin of the bream fillets at 1cm intervals.
- Season with salt and pepper and place a few basil leaves on the flesh side.
- Place each fish fillet on a large piece of cling film and drizzle with olive oil.
- Wrap up to enclose the fillets in the cling film, twisting the ends to seal.
- For the peas bonne femme, fry the lardons with a little olive oil for 8-10 minutes until golden brown and crisp.
- Remove and drain on kitchen paper. Add the onions and thyme to the pan and cook for 10 minutes over medium heat, stirring occasionally, until the onions are tender.
- In the meantime, bring a large pan of water to the boil, then reduce the heat to a low simmer.
- Add the wrapped bream fillets and gently poach for about 10 minutes until the fish is opaque and cooked through. If the centre is not cooked through, poach for a further 2-3 minutes.
- Add the peas and crispy bacon to the onions and cook for 2-3 minutes until the peas are tender. Season well.
- Divide the peas. Unwrap the bream fillets and place on top of the vegetables, skin side up. Drizzle with a little olive oil and sprinkle with sea salt.