- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 25 minutes
- Effort: easy
For the tomato coulis
- 4 large plum tomatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp water
- pinches sugar
- pinches cayenne pepper
For the fish
- 3 tbsp vegetable oil
- 4 x 125 g sea bream, filletsskin on
- 1 x 400 g can ofcooked chickpeas, drained and patted dry
- 12 sun-blushed tomatoes, roughly chopped
- black pepper
- 8 leaves leaves Swiss chard, stems separated from the leaves
1. Preheat the oven to 150C/gas 1
2. For the tomato coulis, liquidise the chopped tomatoes with the olive oil and water. Strain through a sieve into a bowl and season with salt, sugar and cayenne pepper. Set aside.
3. Heat a large non-stick pan with half the vegetable oil. Add the chickpeas and fry for 5 minutes, until lightly toasted. Tip in the sunblushed tomatoes, season and transfer to a roasting tin. Keep warm in the oven.
4. Wipe out the pan with kitchen towel and heat with the remaining vegetable oil, over a moderate heat. Season the sea bream and fry the fillets, on the flesh side, for 30 seconds before turning over onto the skin side. Fry, over a medium heat for about 5 more minutes.
5. While the fish is cooking, bring a large pan of salted water to the boil. Slice the Swiss chard stalks, drop them into the boiling water and blanch for 2 minutes.
6. Drain the stalks and return to the pan. Roughly chop the leaves and add to the pan with the stalks and cook for 1-2 minutes until softened.
7. To serve, spoon the tomato coulis onto 4 plates and heap the chopped Swiss chard in the centre. Scatter the chickpeas and sunblushed tomatoes over and top with the warm sea bream fillets.
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