Sea bream with julienne of courgettes and parmesan crumble Recipe
Delicately baked sea bream served with pan-fried courgettes and a parmesan crumble topping.
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20mins
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10mins
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0mn
- Gilt head bream fillet(s)140g : 6 whole
- Courgette(s) : 5 whole
- Tarragon : 4 sprig
- Plain flour : 100 g
- Unsalted butter : 100 g
- Parmesan : 100 g
- Ground almonds : 100 g
- Olive oil : 3 ml
- Piment d'Espelette : 6 pinch(es)
- Fleur de sel : 6 pinch(es)
- Banana shallot(s) : 0.5 whole
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ETAPE 1
Preheat the oven to 220°C.
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ETAPE 2
Make the parmesan crumble: place the flour, almonds and parmesan in a bowl, mix. Add the softened butter and then rub the mixture between your fingers until it resembles breadcrumbs. Spread the crumble on to a baking tray and cook for about 10 minutes or until golden brown and set aside.
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ETAPE 3
Use a fish bone remover to remove the bones from the sea bream.
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ETAPE 4
Using a sharp knife, make an incision half way down the fillet on both sides of the blood line. Use the tip of the knife to go underneath the blood line and from there, remove the bones in one go. Place the sea bream on a baking tray and drizzle with olive oil. Season with salt and bake in the oven for 6 minutes.
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ETAPE 5
Peel and finely dice the shallot. Wash the courgettes, remove both ends and cut in half lengthways. Use a mandolin to julienne the courgettes into thin strips.
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ETAPE 6
Heat a pan, add olive oil and sweat the shallots with a pinch of salt. Once transparent add the courgettes and pan-fry for 2 minutes over a high heat.
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ETAPE 7
To serve: place the courgettes in the centre of large dinner plates and top with the fish. Sprinkle over some of the parmesan crumble to finish.
«This recipe can be made using any type of white fish.»
