Preheat the oven to 180'C.
To begin, peel the potatoes and cut into small dice. Place in a pan of cold salted water, bring to the boil and simmer until soft.
Place the milk and double cream in a saucepan. Add the thyme, rosemary and a crushed clove of garlic. Add the olive oil, bring up to the boil to draw the flavours from the garlic and the herbs. Remove from the heat and allow to cool.
Once the potatoes are cooked, drain them and then mash before stirring in the olive oil cream. Check the seasoning and then keep warm until ready to serve.
For the dressing: finely dice the chilli and the garlic. Roughly chop the olives. Pick the basil leaves and roughly chop.
Place the olives in a bowl, add the basil, chilli and garlic and a generous drizzle of olive oil. Add a squeeze of lemon juice and then season with salt and pepper.
For the courgettes: cut the courgette on the angle into thick slices. Season with fine salt, place in a sieve and leave to rest over a bowl for 5-10 minutes, allowing the water to be drawn out by the salt.
Pat the courgette slices dry and then place in a hot pan and cook without oil until blackened.
Remove any pin bones from the fish and then score the skin. Season with salt on both sides.
Heat a frying pan to hot, add a little olive oil and then cook the fish skin side down. Once the edges of the fish are golden brown, transfer to the oven for 3-4 minutes to finish cooking. Once cooked, squeze over some lemon juice.
Serve the mash in the centre of the plate, add the courgettes and then place the sea bream on top. Finish with a drizzle of the black olive and chilli dressing.
«Make sure to use a high quality extra virgin olive oil in the mash.»
Pan-fried fillet of sea bream served with a creamy olive oil mash, char-grilled courgettes and a spicy black olive dressing.