Crisp filet of sea bream served with a refreshing roasted aubergine salad and a home made black olive tapenade.
Dice the aubergine into 2 cm chunks. Season with salt and leave in a colander to drain out the water.
Peel the tomatoes and dice roughly. Peel and finely chop the red onion and garlic. Finely dice the chilli. Pick the leaves from the coriander and the mint and chop coarsely.
Heat a saucepan until hot and add the olive oil. Add the aubergines and cook over the high heat until brown and soft. Stir the onions and cook for a further 3 minutes or until soft. Add the garlic, cumin and chilli. Cook for a further minute or so and then stir in the chopped tomatoes. reduce the heat and cook until most of the moisture from the tomatoes has evaporated. Allow to cool and finish the salad with the chopped mint and coriander. Season to taste and set aside.
For the tapenade:
Peel the garlic. Pick the leaves from the parsley and roughly chop. Juice the lemon. Remove the stones from the olives if necessary and blitz with the anchovy fillets, garlic, parsley and olive oil until you have a smooth paste. Add some lemon juice to taste and add more olive oil if the tapenade is too thick. It should be a liquid sauce.
Prepare the sea bream fillets by removing the pin bones and scoring through the skin three times.
Season the sea bream with Maldon sea salt. Heat a non-stick frying pan until hot and add the sunflower oil. Cook skin side down until crispy and then finish - either in the oven or by turning over in the pan until the thickest part of the fillet is white.
To serve: place the aubergine salad on a plate, add a teaspoon of tapenade to the skin of the fish and place on top of the aubergine salad. Dot the remaining tapenade around the pate.
«This dish will work well with any Mediterranean fish. Try sea bass, sardines or red mullet.»