- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 banana shallot, finely diced
- 100 g fresh or frozen broad beans, cooked, with each bean's tough skin slipped off
- 1 tbsp fresh mint, finely chopped
- 1 tbsp parsley, finely chopped
- black pepper
- 2 sea bream, filletsscaled and pin-boned
For the garnish:
- lemon wedges
- sprigs parsley
For the fennel and chilli oil dressing:
- 1/2 bulb fennel, very finely chopped
- 1 red chilli, de-seeded and finely chopped
- 2 tbsp thyme, finely chopped
- 50 ml extra virgin olive oil
- black pepper
1. Heat the 2 tablespoons of olive oil in a heavy-bottomed frying pan.
2. Add the garlic and shallot and fry gently until softened, for 3-5 minutes.
3. Add the peeled broad beans and cook, stirring, now and then, for 3-5 minutes. Mix in the mint and parsley.
4. Transfer the broad bean mixture to a food processor. Blend until the beans form a creamy puree. Season with salt and freshly ground pepper.
5. Season the sea bream with salt and freshly ground pepper. Heat a non-stick frying pan until hot.
6. Add the sea bream fillets to the pan, skin side down, and cook for 2 minutes. Turn over the fillets and cook for a further 3 minutes.
7. Meanwhile, make the dressing. In a saucepan heat together the fennel, chilli, thyme and olive oil. Warm slightly then season with salt and freshly ground pepper.
8. Place two generous portions of broad bean puree on two serving plates. Place the fried sea bream on top of the puree. Spoon the fennel dressing over the sea bream. Garnish with lemon wedges and parsley. Serve.
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