Nice, fresh, seasonal lunch using contrasting, sweet and salty flavours.
Finely slice the spring onions, discarding the root.
Pick the leaves from the mint and throw away the stalks.
Crumble the feta cheese.
Blanche the frozen broad beans in boiling water and then cool in iced water. When cool remove the tough skins.
Prepare the sea bream fillet by removing the pin bones with a filleting knife or tweezers.
puree the garlic and zest the lemon using a micro plane. Mix with the peas and broad beans,some salt and pepper and 50ml of olive oil. Add the mint leaves, spring onions and feta cheese. Check the seasoning and squeeze in the juice of a half a lemon. Add more olive oil if required.
To cook the sea bream, season the fish with salt and heat up a frying pan with some sunflower oil. Place the fish in the pan skin-side down and cook until the skin is golden brown and crispy (approximately 2 minutes). Finish cooking by turning the fish over in the pan and cooking for a further 2 minutes until the thickest part of the fish is completely white. Finish with a squeeze of lemon juice.
To serve: Place the salad in a stainless steel ring, top with the seabream and garnish with the peashoots and a drizzle of olive oil.
«This recipe can also be adapted to other types of white fish.»