We use cookies to help this site deliver the best possible experience.   Remove this notice.

Crisp fillet of gilt head bream with saffron cous cous and pomegranate dressing Recipe

Crisp fillet of gilt head bream with saffron cous cous and pomegranate dressing Recipe
Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Remove the pin bones from the sea bream using fish tweezers. Remove any scales on the skin side and then slash the skin three times.
    Rub the bream fillets with the ras el hanout and olive oil. Leave this for 10 minutes for the bream to absorb the flavours of the spice mix.

  • 3

    Place the flaked almonds on a baking sheet and cook for 6 minutes until golden brown.

  • 4

    Finely slice the spring onions. Finely dice the red chilli and garlic cloves. Peel the red pepper and cut into thin slices.
    Pick the leaves from the coriander, parsley and mint and roughly chop.
    Top and tail the courgettes, cut into quarters lengthways and then cut into 2 cm batons.

  • 5

    Chop the dried fruits into small pieces and add to the cous cous with the saffron, seasoning and olive oil. Stir these ingredients together. Pour on enough boiling water to cover the cous cous and then cover the bowl with cling film. Allow the cous cous to absorb the water and cook for 10 minutes.

  • 6

    To cook the peppers, heat a frying pan until hot and add the olive oil. Add the sliced peppers and cook until nicely caramelised. Remove from the heat and add a clove of chopped garlic and season with salt and pepper.

  • 7

    To cook the courgettes, heat a frying pan until hot and add the olive oil. Add the courgettes and cook until coloured on both of the cut sides. Add the ground cumin, cook for a further minute and then add the garlic. Remove from the heat, season with salt, add the parsley and a squeeze of lemon.

  • 8

    To make the vinaigrette:
    Cut the pomegranate in half and knock the seeds out of the pomegranate using a metal spoon. Mix the seeds from the pomegranate with the honey, olive oil and add a squeeze of lemon juice.

  • 9

    To cook the bream:
    Heat a frying pan until hot and add a splash of sunflower oil. Season the bream with Maldon sea salt and black pepper. Cook the fish skin side down until golden brown and then transfer to the oven and cook for a further 3 minutes.

  • 10

    Whilst the fish is cooking, warm the cous cous in a sauce pan or in the microwave for 1 minute and then add the spring onions, diced chilli, red peppers, flaked almonds and chopped coriander and mint. Mix thoroughly, check the seasoning and add a squeeze of lemon juice.

  • 11

    To serve:
    Spoon the cous cous into a neat pile in the centre of a wide bowl, place the fish on top, put some courgettes on top of the fish and around the bowl and then finish with the pomegranate dressing.

Chef's tip

«To check if the fish is cooked, check the thickest part of the fillet. It will be white when cooked.»

Crisp fillet of black bream seasoned with ras el hanout, served with saffron cous cous mixed with red peppers, flaked almonds, dried fruits and fresh herbs. Served with a pomegranate and honey dressing and garlic roasted courgettes

Rate this recipe :

(24 votes)

  • Preparation  15mins
  • Cooking time  5mins
  • Rest time  20mins

Ingredients for people


    For the vinaigrette
  • Pomegranate(s) : 1 whole
  • Honey : 30 g
  • Olive oil : 30 ml
  • Lemon(s) : 0.5 whole

  • For the fish
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 25 ml
  • Sea bream fillet(s) 140g : 6 whole
  • Ras el hanout : 50 g
  • Olive oil : 10 ml
  • Freshly ground black pepper : 6 Turn

  • For the garnish(es)
  • Couscous : 200 g
  • Fine salt : 6 pinch(es)
  • Dried apricot(s) : 6 whole
  • Prune(s) : 6 whole
  • Flaked almonds : 50 g
  • Spring onion(s) : 2 whole
  • Olive oil : 50 ml
  • Saffron thread(s) : 2 pinch(es)
  • Fresh coriander : 0.5 bunch
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Lemon(s) : 0.5 whole
  • Red pepper(s) : 1 whole
  • Fresh mint : 0.5 bunch
  • Freshly ground black pepper : 6 Turn

  • For the vegetables
  • Courgette(s) : 3 whole
  • Fine salt : 6 pinch(es)
  • Ground cumin : 15 g
  • Garlic clove(s) : 1 whole
  • Olive oil : 30 ml
  • Flat leaf parsley : 0.25 bunch
  • Lemon(s) : 0.5 whole
·