Fillet of sea bream cooked with a light parmesan crumble served with julienne courgettes Recipe

Sea bream fillet cooked with a light parmesan crumble served with pan-fried courgette strips.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 4.2/5

Les ingrédients

Pour people
  • Sea bream fillet(s) 140g : 6 whole
  • Courgette(s) : 6 whole
  • Shallot(s) : 2 whole
  • White truffle oil : 10 ml
  • Parmesan : 50 g
  • Breadcrumbs : 100 g
  • Ground almonds : 100 g
  • Lightly salted butter : 50 g
  • Olive oil : 25 ml


  • ETAPE 1

    Preheat the oven to220 degrees celcius.

  • ETAPE 2

    Grate the parmesan and mix with the ground almonds, breadcrumbs and butter to make a crumble.

  • ETAPE 3

    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.

  • ETAPE 4

    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.

  • ETAPE 5

    Serve the fillets of sea bream alongside the courgettes. Garnish the plate with a little reduced balsamic drizzle.

Chef's tip

«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.»

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