Seared bream with fennel and piquillo salad

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 4 fillets seabream, scaled and pin boned
  • Salt
  • Rapeseed oil and butter for cooking

Main Instructions
  1. Heat a tablespoon of oil in a frying pan. Season the fish with salt and place skin side down.
  2. Seal for 30 seconds, lower the heat and dot in a tablespoon of butter. Baste the fish for a minute and turn over. Cook for a minute and serve.
  3. Fennel and piquillo purée:
  4. Heat the tablespoon of oil and add the shallot, garlic and fennel. Season with salt and cover. Cook for 10 minutes on a low heat until soft. Cook on a high heat to colour. Add the piquillos, lemon juice and remaining oil. Blend to a smooth purée.
  5. Shaved fennel salad:
  6. Slice the fennel and red onion on a mandoline. Toss in the remaining ingredients and season.
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