Sea Bream in Crispy Pastry With Sea Food Stew

Sea Bream in Crispy Pastry With Sea Food Stew
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium


Tips and Suggestions

For the Pastry: 1 cup all-purpose flour 1/2 cup whole wheat flour a pinch of sea salt 100ml (1/2 cup) plain yoghurt 2 teaspoons peanut oil or ghee for frying 1 teaspoon water Cornflour to roll For the Fish: 4 Sea Bream or Sea Bass fillets Salt and pepper 1 tsp ground cumin For the prawn and clam sauce: 1 Red onion 200g Cherry tomatoes 6 cloves of garlic 400g Clams 400g Prawns ½ tsp ground cumin


Method 1. To make the dough combine the flours, salt and yoghurt and a dash of water if required. Kneed for a couple of minutes to bring together. Half the dough and using your hands shape into two round disks. 2. Using cornflour, flour a board for rolling out the dough. 3. Place half the dough on the floured board and cover with cornflour. Place the second half on top like a cake. 4. Roll them out using a rolling pin, turning the dough 90 degrees every time you roll, until it is the size of a large dinner plate. Separate the two layers of pastry. 5. Drizzle melted ghee on one piece of pastry. 6. Season fillets of bream with salt and pepper. 7. Sprinkle a pinch of ground cumin on the pastry. 8. Place the fillets on either side of the pastry, skin side up. Bring the round of the pastry in to the middle from each side. Cut the pastry down the middle, separating the two parcels of fish, and trim excess pastry from the sides, so the parcel is half-moon shaped. Repeat with the two other fillets and second piece of pastry. 9. Heat ghee in a frying pan, let it get hot, and then place parcels of fish in the pan, let them cook gently, so the fish inside steams. Turn the fish after 7-10 minutes. 10. Whilst the fish cooks, finely dice a red onion and halve the cherry tomatoes 11. Drizzle some olive oil in a hot pan, take it off the heat, and add 6 whole cloves of peeled garlic, and a good pinch of salt. Then add the onions, put the pan back on the heat and let them soften a little. 12. Add a tsp of ground cumin to the pan, and the halved cherry tomatoes. 13. Then add raw prawns to the pan, and let the mix cook for a couple of minutes so the tomatoes soften, and the prawns go pink. 14. Then add the clams and give it a stir, then add a splash of water. Let it heat up, then place the lid on top and let the clams steam for a minute or two, or until they open. 15. Take the fish out of the frying pan and trim off the extra pastry, then in half to serve. 16. Take the clams off the heat, then take a small handful of coriander, give the leaves a squash and sprinkle in to the pan, and give it a stir. 17. To serve place a couple of spoonsful of clam stew on to a plate, top with the fish parcel, a sprinkle of coriander and a squeeze of lemon.

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