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Sea bream cooked in a sage steam served with carrots, mange tout and beansprouts Recipe

Ingredients for people

  • Sea bream fillet(s) 140g : 6 whole
  • Unsalted butter : 40 g
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Sage : 6 sprig
  • Carrot(s) : 6 whole
  • Mange tout : 250 g
  • Olive oil : 30 ml
  • Soya beansprout(s) : 250 g
  • Chive(s) : 0.5 bunch
  • 1

    Use a fish bone remover to remove any bones from the sea bream fillets. Season with salt and piment Espelette then lay 1 or 2 sage leaves on to each fillet. Roll the fillets up and secure the roll with 2 small wooden skewers or toothpicks.

  • 2

    Peel and finely slice the carrots. Wash the mange tout and cut in two.

  • 3

    Heat a wok over a high heat and add olive oil. Add the carrots, the butter and a glass of water. Season with salt, cover and cook for 5 minutes. Then add the mange tout and cook for a further 5 minutes. Finally, add the beansprouts and check the seasoning before removing from the heat.

  • 4

    Pour a glass of water into a second wok or large pan, add a few sage leaves and bring to the boil. Place a wire rack in or on the pan so that it rests above the water. Place the prepared sea bream fillets on to the rack and cover with a tight fitting lid. Steam the fish 6-7 minutes.

  • 5

    Once the fish is cooked, remove the skewers or toothpicks and serve the sea bream on a bed of stir-fried vegetables. Finish the dish with the chopped chives.

Chef's tip

«For an extra healthy meal you could steam your vegetables instead of frying.»

Steamed sea bream infused with sage and served with wok-fried carrots, mange tout and beansprouts.

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  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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