Sea bream with Chickpea Broth, Gremolata Dressing

Sean Marshall serves this delicately flavoured fish with a tasty broth and flavourful dressing
Sea bream with Chickpea Broth, Gremolata Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 75 g soaked chickpeas
  • 400 ml fish stock, infused with 2g saffron strands
  • 1 tsp olive oil
  • 1x fillet black gilthead bream
  • 200 g large leaf spinach
  • 50 ml olive oil, infused overnight with gremolata, i.e. lemon zest, chopped parsley, and pinch ground turmeric
  • 50 g crème fraîche, hung in a muslin cloth overnight in the fridge to drain


1. Preheat the oven to 180C/gas 4.

2. Place the chickpeas in a pan with half the infused fish stock and cook until the chickpeas are slightly tender.

3. Heat a frying pan until very hot and add the olive oil. Seal the bream skin side down until the skin starts to colour round the edges. Put in the oven for 6 minutes.

4. Place the remaining fish stock in a stainless steel pan with the spinach and chickpeas and bring to the boil. Cook steadily until reduced by two-thirds.

5. Place the spinach in the centre of a large deep bowl and place the fillet of bream across the spinach. Pour the remaining stock over the fish.

6. To serve: drizzle the infused oil and drained crème fraiche over the top.

Rate This Recipe