Preheat the oven to 200 degrees Celcius.
Peel and cube the potatoes. Place in a pan of cold salted water and bring to the boil.
Once cooked, strain use a potato ricer to obtain a very fine mash.
Use a fish bone remover to remove the bones from the sea bream fillets.
Drizzle a little olive oil on to a baking sheet and lay the sea bream fillets on it.
Mix the mashed potatoes with the egg yolks. Spread this mixture on to the sea bream fillets.
Remove both ends from the courgette, cut in half length ways and then chop in to slices.
Cut the sundried tomatoes in half.
Layer the courgettes and the sundried tomatoes on top of the sea bream fillets.
Place the fillets in the oven and cook for 5-8 minutes.
Garnish dinner plates with a dressed rocket salad and place a fillet on top.
«This recipe also works very well with sea bass instead of sea bream.»