Sea bream fillet with courgette and sundried tomatoes Recipe

A perfect lunch or light dinner dish - sea bream cooked with courgettes or sundried tomatoes.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(13 votes) 4.2/5
Ingredients
Pour people
  • Sea bream fillet(s) 140g : 6 whole
  • Courgette(s) : 1 whole
  • Sun blushed tomato(es) : 150 g
  • Floury potato(es) : 1 whole
  • Egg yolk(s) : 2 whole
  • Black olive puree : 80 g
  • Olive oil : 30 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
Method
  • ETAPE 1

    Preheat the oven to 200 degrees Celcius.

  • ETAPE 2

    Peel and cube the potatoes. Place in a pan of cold salted water and bring to the boil.

  • ETAPE 3

    Once cooked, strain use a potato ricer to obtain a very fine mash.

  • ETAPE 4

    Use a fish bone remover to remove the bones from the sea bream fillets.

  • ETAPE 5

    Drizzle a little olive oil on to a baking sheet and lay the sea bream fillets on it.

  • ETAPE 6

    Mix the mashed potatoes with the egg yolks. Spread this mixture on to the sea bream fillets.

  • ETAPE 7

    Remove both ends from the courgette, cut in half length ways and then chop in to slices.

  • ETAPE 8

    Cut the sundried tomatoes in half.

  • ETAPE 9

    Layer the courgettes and the sundried tomatoes on top of the sea bream fillets.

  • ETAPE 10

    Place the fillets in the oven and cook for 5-8 minutes.

  • ETAPE 11

    Garnish dinner plates with a dressed rocket salad and place a fillet on top.

  • ETAPE 12

    Serve immediately.

Chef's tip

«This recipe also works very well with sea bass instead of sea bream.»

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