This seared black bream recipe from Vivek Singh is restaurant-quality without being particularly rigorous, the dish only takes 75 minutes to produce and the cooking techniques used are straightforward. If you can't find black bream, use sea bass instead.
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First make the kachumber. Place the diced cucumber, carrot and tomato in a mixing bowl. in a separate bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing and use to coat the diced vegetables. Check the seasoning and store in the fridge until needed
1/2 carrot, cut into 3mm dice
1/4 cucumber, deseeded and cut into 3mm dice
1 tomato, deseeded and cut into 3mm dice
1/2 tsp salt
1 tsp sugar
1 lemon, juiced
2 tbsp of olive oil
1 tbsp of fresh coriander, finely chopped
Preheat the oven to 200°C/gas mark 6
For the aubergine, tomato and potato crush, place the potato in a pan of cold water. Bring to the boil and cook for 12-15 minutes until tender. Remove from the pan, allow to cook slightly then remove the skin and mash
Meanwhile, oil the aubergine and place on a baking tray. Roast in the oven for 25-30 minutes until the flesh is soft
1 large aubergine
After 15 minutes, place the tomatoes in the oven with the aubergine and roast until tender. Remove the aubergine and tomatoes from the oven, remove the skins from both and roughly chop the flesh
Mix the aubergines, tomatoes and potatoes with the other ingredients in a bowl and store in the fridge until needed
1 green chilli, chopped
1/2 lime, juiced
1/2 small red onion, finely chopped
1 tsp fresh coriander, finely chopped
1/2 tsp salt
Mix together all the ingredients for the marinade. Rub them over the fish and set aside for 10 minutes
1/2 tsp fennel seeds
1/2 tsp black onion seeds
1/2 tsp chilli flakes
1 tsp salt
4 black bream fillets
Heat the oil in a large, non-stick frying pan, add the black bream fillets, skin-side down, and sear for 3–4 minutes, until well coloured underneath. Turn over and cook for another 2 minutes, or until just cooked through
1 tbsp of vegetable oil
Place the roasted aubergine, tomato and potato crush in the centre of each plate and arrange the fish on top. Drizzle the kachumber around the plate and serve immediately
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