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Crisp fillet of sea bream with broad bean, pea and feta pesto Recipe

Crisp fillet of sea bream with broad bean, pea and feta pesto Recipe
Method
  • 1

    Finely slice the spring onions, discarding the root and the tough green stems.

  • 2

    Pick the leaves from the mint and throw away the stalks.

  • 3

    Cook the new potatoes in salted water until tender. Drain and then crush with a fork. Add the spring onions and olive oil and check the seasoning.

  • 4

    Crumble the feta cheese.

  • 5

    Blanche the frozen broad beans in boiling water and then cool in iced water. When cool remove the tough skins.

  • 6

    Prepare the sea bream fillet by removing the pin bones with a filleting knife or tweezers.

  • 7

    To make the pesto: blitz the garlic, peas and broad beans in a food processor with some salt and pepper and 50ml of olive oil until you have a coarse mixture. Add the mint leaves and pulse again to incorporate. Remove from the processor and mix in the feta cheese. Check the seasoning and squeeze in the juice of a half a lemon. Add more olive oil if required.

  • 8

    To cook the sea bream, season the fish with salt and heat up a frying pan with some sunflower oil. Place the fish in the pan skin-side down and cook until the skin is golden brown and crispy (approximately 2 minutes). Finish cooking by turning the fish over in the pan and cooking for a further 2 minutes until the thickest part of the fish is completely white. Finish with a squeeze of lemon juice.

  • 9

    To serve: Place the crushed potatoes in a stainless steel ring, place the fish on top and finish the plate with the pesto.

Chef's tip

«This recipe can also be adapted to other types of white fish»

A crisp, pan-fried fillet of sea bream served with broad bean, pea and feta pesto

Rate this recipe :

(37 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people


    For the fish
  • Sea bream fillet(s) 140g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 30 ml

  • For the sauce
  • Fresh pea(s) : 300 g
  • Frozen broad bean(s) : 300 g
  • Feta : 100 g
  • Olive oil : 100 ml
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh mint : 0.5 bunch

    For the garnish(es)
  • Baby potato(es) : 600 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Spring onion(s) : 1 bunch
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