Genovese salad with bream

Aaron Crazes wild garlic-based salad makes the perfect accompaniment to simple pan-fried fish
By Aaron Craze
Genovese salad with bream
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the fish

  • 2 bream, fillets
  • 2 tbsp olive oil
  • 1 cinnamon stick
  • 2 tbsp flaked almonds
  • 1/2 lemon, juice only

For the Genovese salad

  • 2-3 handfuls fresh wild garlic, leaves
  • 3 tbsp grated pecorino cheese
  • 1/2 lemon, juice only
  • 2-3 tbsp olive oil
  • 1 small handful broad beans, out of their pods, inner membranes removed
  • 1 small handful peas, out of their pods
  • 1 small handful mangetout
  • 1 small handful French beans

To serve

  • 1 tbsp chopped fresh tarragon


1. For the Genovese salad: place the wild garlic leaves into a food processor and blend to a rough puree. Add the pecorino, lemon juice and blend again, then season, to taste, with salt and freshly ground black pepper. Add enough oil to bring the mixture to a pesto consistency, then blend again until smooth.

2. Blanch the broad beans, peas, mangetout and French beans in a pan of boiling water for 3-4 minutes. Drain and refresh in cold water, then mix together with the pesto in a bowl.

3. For the pesto: score the skin of the fish fillets and season with salt and freshly ground black pepper. Heat the olive oil in a frying pan and fry the fish skin-side down first for 3-4 minutes, then turn over and add the cinnamon stick and flaked almonds to the pan. Cook for a further 2-3 minutes, or until the fish is cooked through and the almonds are golden-brown. Add a squeeze of lemon juice to the pan and keep warm.

4. To serve, spoon the Genovese salad onto two serving plates and top each pile of salad with a bream fillet. Garnish with the tarragon and flaked almonds.

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