Sea bream fillet cooked with a light parmesan crumble served with pan-fried courgette strips.
Preheat the oven to220 degrees celcius.
Grate the parmesan and mix with the ground almonds, breadcrumbs and butter to make a crumble.
Use a fish bone remover to remove any bones from the sea bream fillets. Place the fish on a baking tray and cover with the crumble mixture. Bake in the oven for 6 minutes.
While the fish is cooking: peel and finely dice the shallot. Cut the courgette in half lengthways and slice into julienne on a mandolin. Heat some olive oil in a frying pan and add the shallot, sweat for one minute then add the courgette and cook for one minute more. Finish with a drizzle of truffle oil.
Serve the fillets of sea bream alongside the courgettes. Garnish the plate with a little reduced balsamic drizzle.
«Add tarragon or chive to your crumble to give a different taste. This dish can also be made with sea bass, red mullet or red snapper.»