Sea bream cooked with a tarragon crust and served with crushed potatoes.
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.
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.
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.
«This dish can be made with other firm, white fish such as sea bass, snapper or mullet.»