Grilled seabream, sprouting broccoli, hemp oil aioli and a black olive salsa Recipe

A lovely dish of grilled sea bream, with greens and a black olive salsa. It's a light and fresh meal, ideal for a light lunch or dinner, made only slightly naughty with a dollop of hemp oil aioli.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the fish
  • Sea bream fillet(s) 140g : 6 whole
  • For the garnish(es)
  • Tenderstem Broccoli : 800 g
  • Maldon salt : 6 pinch(es)
  • Fennel : 1 whole
  • Olive oil : 30 ml
  • For the vinaigrette
  • Black olive(s) : 100 g
  • Garlic clove(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Olive oil : 100 ml
  • Lemon(s) : 0.5 whole
  • Flat leaf parsley : 0.25 bunch
  • For the sauce
  • Egg yolk(s) : 1 whole
  • Dijon mustarde : 15 g
  • Sunflower oil : 200 ml
  • Hemp oil : 45 ml
  • Garlic clove(s) : 3 whole
  • Maldon salt : 5 pinch(es)
  • Lemon(s) : 0.5 whole


  • ETAPE 1

    Preheat the oven to 200'C.

    Trim the bottoms of the Tenderstem broccoli. Set aside until needed.

    Bring a large pot of salted water to the boil. When the water has come to a rumbling boil, throw in the broccoli and cook until tender. If you prefer the broccoli on the crisp side, a good sign that they are done is when the stems have turned a brighter shade of green. Drain the broccoli, and cool down under cold,running water. Keep chilled until needed.

    Roughly chop the parsley.

    Finely dice the red chilli, garlic and the black olives. Zest and juice the lemon, keeping both separate.

    Cut the fennel in half and remove the tough core. Use a mandolin to cut the fennel into fine slices. Season with salt and leave to wilt.

    Remove any pin bones from the bream and then score the skin three times.

    Heat a frying pan to hot and add a little sunflower or vegetable oil. Season the fish with salt and cook in the pan skin side down until the edges are golden brown. Transfer to the oven and cook for a further 3 minutes.

    Mix the olives with the garlic, chilli and parsley. Add half the lemon juice, zest and enough olive oil to form a salsa.


    Remove the root ends of the garlic cloves, lightly crush them with the side of your knife, and peel them. Use a fine grater to puree the garlic cloves
    Place the egg yolk, Dijon mustard, lemon juice and salt in a bowl. Whisk together until smooth.

    While whisking continuously, trickle in the sunflower oil until the mayonnaisde has reached the desired thickness. Whisk in the hemp oil and garlic puree. Taste for seasoning.

    Set aside until needed.

  • 3. TO SERVE

    Heat a frying pan or wok on medium, add a drizzle of olive oil, and reheat the Tenderstem broccoli.

    Divide the broccoli evenly amongst the plate, placing them in the centre. Carefully place the fish on top of the broccoli, top with some of the wilted fennel.

    Finish the plate with the black olive salsa and a dollop of the hemp oil aioli.

Chef's tip

«To ensure that the skin is crispy, make sure the edges are golden brown before transferring to the oven to finish cooking.»

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