Fillet of sea bream with tarragon crust, crushed potatoes with olive oil Recipe

Sea bream cooked with a tarragon crust and served with crushed potatoes.

  • Preparation
  • Cooking time
  • Rest time
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  • Sea bream fillet(s) 140g : 6 whole
  • Olive oil : 150 ml
  • Baby potato(es) : 900 g
  • Semi-skimmed milk : 100 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Lemon(s) : 0.5 whole
  • Tarragon : 0.25 bunch
  • Unsalted butter : 40 g
  • Ground almonds : 20 g
  • Breadcrumbs : 20 g
  • ETAPE 1

    Preheat the oven to 200'C.
    Remove the bones and the skin from the sea bream fillets. Lay the fillets on a baking tray. Season with salt and Espelette pepper.
    Chop the tarragon. Finely dice the lemon zest. Peel and dice the potatoes. Cook in a pan of salted water.
    Once the potatoes are cooked, heat the milk, then mash into the potatoes and add a dash of olive oil. Check the seasoning and set aside, keeping it warm.

  • ETAPE 2

    Melt the butter in a pan and then add the lemon zest, tarragon, ground almonds and the breadcrumbs. Cook this mixture for 1 minute.
    Spread the breadcrumb micture onver the fish skin and bake the fish for 5 to 6 minutes.

  • ETAPE 3

    Use a stainless steel ring to serve the mashed potatoes. Remove the ring and then place a sea bream fillet on the top or to the side. Garnish the plate with a little reduced balsamic drizzle and serve immediately.

Chef's tip

«This dish can be made with other firm, white fish such as sea bass, snapper or mullet.»

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