- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: medium
- 1 gilt head bream, (also known as the royal bream)
For the salad
- 1 bulb fennel
- 2 sprigs dill, chopped
- 2 tbsp olive oil
- 1/2 lemon, juice only
- 1 Seville orange
- 1/2 pomegranate
1. Fillet the bream without gutting it, but be sure to take the rib cage out. Split the fish into 2 so that you can take the bones out of the backbone. Season with salt and pepper.
2. Heat a non-stick pan and add the bream, skin-side down. When the bream curls take the pan off the heat. It will relax and flatten out and you will get a crisped skin all over and not just on the outside edges.
3. Return the pan to the heat. Once the bream goes golden brown on the edge flip it over. Take the pan off the heat once more and leave to cook through in the residual heat.
4. For the salad: slice the fennel in half and remove core, then slice into thin strips and put in a bowl. Add the chopped dill and dress with the olive oil and a squeeze of lemon juice. Leave for a couple of minutes, to wait for the fennel to soften.
5. Cut Seville orange into segments and add to bowl. Squeeze rest of juice into the bowl. Sprinkle over the pomegranate seeds.
6. Serve the salad with the bream fillets.
Rate This Recipe