Sea Bream with Sauce Vierge

Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce
By Daniel Galmiche
Sea Bream with Sauce Vierge
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 12 ratte potatoes or new potatoes
  • 1 bulbs fennel
  • 2 x 500 g sea bream, filletsscaled and pin-boned
  • 100 g pancetta, or poitrine fume
  • knob of butter
  • 1 tbsp olive oil, for frying
  • 1 lime, zest and juice only
  • 1 bunches spring onions, green part only, cut into thin julienne strips
  • 1 tsp whipped cream
  • 2 handfuls chopped chives

For the Sauce Vierge

  • 1 tomato, diced
  • 1 lime, zest and juice only
  • extra virgin olive oil


1. Put the potatoes and fennel into a large saucepan of salted water, bring to the boil and cook for about 20-25 minutes or until cooked.

2. Strain the vegetables, then remove the skins from the potatoes and cut both fennel and potatoes into thick slices. Cover and set aside.

3. For the Sauce Vierge: in a small pan, combine the diced tomato, lime zest and juice and olive oil and warm gently over a low heat.

4. Cut the pancetta into small strips about 5mm thick, then cut these strips into a fine julienne.

5. Plunge the pancetta strips briefly into hot water to take out the excess salt and fat, then refresh in cold water, drain and keep aside on a kitchen paper.

6. Preheat the oven to 140C/gas 1.

7. Put each of the sea bream fillets on a small sheet of greaseproof paper or baking parchment, dot with a little butter and season with sea salt and white pepper.

8. Bake for about 8 minutes. The fish is cooked when you can peel off the skin. Remove skin then cover and set aside in a warm place.

9. In a non-stick pan, gently fry the pancetta in a little olive oil until golden brown. Drain on kitchen paper and set aside.

10. Gently reheat the potato slices, then crush with a fork. Season to taste with salt and freshly ground black pepper, add the spring onion, a few drops of lime and lime zest and the whipped cream.

11. To serve, put the potato onto a plate, arrange the sea bream fillets on the top, drizzle with the sauce vierge, pancetta, fennel and sprinkle with the chives.

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