Peel the potatoes and cut into 3cm pieces. Cook in a large pan of salted water until completely soft.
Bring the cream, milk, half of the olive oil, rosemary, thyme and 2 cloves of garlic (just crushed with your knife) to the boil. Take off the heat and allow the flavours to infuse into the cream for 30 minutes. Strain off the herbs and garlic.
Prepare the sea bream fillets by removing the pin bones and scoring through the skin three times.
Slice the courgettes (1 cm thick) and season with fine salt. Place in a colander and allow the water to drain away.
Peel the zest from the lemon and dice finely. Pick the parsley and chop finely. Chop 1 garlic clove and mix with the parsley and lemon zest.
When the potatoes are cooked, drain and allow them to cool slightly before mashing. Mash with a potato masher and slowly add 1/3 of the milk/cream/olive oil emulsion. Keep adding until the mash is smooth and soft. It should not be liquid. Check the seasoning and add more salt if required.
Chargrill the courgette slices in a dry frying pan over a very high heat. When blackened, remove from the pan and drizzle with olive oil.
Season the sea bream with salt and cook in a non-stick pan with olive oil, sear the skin side until crispy and then finish - either in the oven or by turning over in the pan until the thickest part of the fillet is white.
Place a quenelle of the mash on the plate with sea bream next to it, place one slice of courgette on top and sprinkle over the lemon zest parsley mixture. Finish with a drizzle of olive oil.
«The mashed potato should taste of olive oil, so add more good quality olive oil if necessary.»
Crisp fillet of sea bream served with a Mediterranean olive oil mash, chargrilled courgettes and lemon gremolata.