Crisp fillet of sea bream served with asparagus and sorrel.
Pin bone and trim the fish. Season on both sides. Heat a frying pan and add the oil. Fry the skin side down until crispy. Turn the fish, remove the pan from the heat and let the residual heat finish cooking the fish.
Peel and dice the shallot and the garlic cloves. Chop the sorrel. Peel and trim the asparagus. Break off the woody stalk.
Bring a large pan of water to boil with a large pinch of salt. Cook the asparagus for 3 minutes until
tender. Heat a frying pan and add a knob of butter. Sweat the garlic and shallot and then cook until golden brown. Add the wine and reduce by half. Remove from the heat and whisk in the remaining the butter. Add the asparagus and sorrel and coat in the butter sauce.
Pick the parsley and finely chop. Heat a frying pan and the add oil. Fry the bread crumbs until
golden brown and fold the parsley through. Sprinkle on top of the fish.
Cook the potatoes in boiling water till tender, season and crush lightly with the butter.
Use a pastry cutter to form the potato into a circle. Place a few asparagus in the centre of the plate, top with the fish and drizzle the butter sauce around.
«Try mixing some desiccated coconut or chopped almonds through the breadcrumb mix. Coat the fish with the crumbs and then bake the fish in a 200'C oven for 5 minutes. »