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Crisp fillet of sea bream with asparagus, sorrel and a parsley crumb Recipe

Ingredients for people

    For the fish
  • Sea bream fillet(s) 140g : 6 whole
  • Olive oil : 30 ml
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 3 pinch(es)

  • For the vegetables
  • Shallot(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Garlic clove(s) : 2 whole
  • Sorrel leave(s) : 50 g
  • Dry white wine : 100 ml
  • Unsalted butter : 125 g
  • Green asparagus : 3 bunch

    For the garnish(es)
  • Panko breadcrumbs : 75 g
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 50 ml
  • New potato(es) : 600 g
  • Maldon salt : 2 pinch(es)
  • Unsalted butter : 80 g
  • 1For the fish

    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.

  • 2For the vegetables

    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.

  • 3For the garnish

    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.

    To assemble:

    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.

Chef's tip

«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. »

Crisp fillet of sea bream served with asparagus and sorrel.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

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