Bream is a true jewel of the sea and makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour.
Prep time: 15 minutes
Cooking time: 12 minutes
- 2 Bream fillets (approx. 200g each)
- 1 tsp fennel seeds, crushed
- ½ dried chili, crushed
- Olive Oil
- Sea Salt
- Balsamic Vinegar
- 1 Fennel bulb
- 2 tbsp unsalted butter
- Juice of one Lemon
- 4 Sundried tomatoes in oil
- 24cm Copper Tri-Ply frying pan
- Copper Base 16cm Saucepan
- Sharp knife for chopping
- Chopping board
- Kitchen paper or Tea-towel
- Score the fish skin several times then sprinkle with the salt, pepper, fennel seeds and chilli.
- Rub a little olive oil over the top to seal the flavours.
- Remove the fronds and stalks from the fennel with a sharp knife. Then finely slice or shred
the fennel. Retain & finely chop herb tops for dressing.
- Slice the sundried tomatoes.
- Bring a saucepan of salted water to a rapid rolling boil.
- Heat the frying pan to a medium heat with a little olive oil.
For the Bream
- Place the fish skin side down, into the frying pan for about 4 minutes until the skin is crispy.
(Meanwhile, start the directions below for the fennel.)
- Turn the fish over and fry on the flesh side for 1-2 minutes.
For the Fennel
- Drop the shredded fennel into the water using tongs to avoid splashing yourself. Boil for one
or two minutes to slightly soften the fennel.
- Drain and dry the fennel on kitchen paper or a clean tea towel.
- Heat a mixture of olive oil and butter over a medium heat in a clean fry pan. When the oil/
butter mixture is hot, place the fennel into the pan and sauté for a few minutes, stirring and
turning it occasionally until the fennel is cooked through. Fennel can be cooked until it is a
pale gold colour or can be cooked until very lightly browned in parts to give a caramelised
effect. The fennel should not be cooked until dark brown as this can produce a bitter flavour.
- Place the fish on a plate and drizzle with a little olive oil, balsamic vinegar and a squeeze of lemon juice.
- Then arrange the fennel and slices of sundried tomatoes on top of the fish. Finally, scatter the
dish with the herb tops for extra flavour. Serve & enjoy!