Crispy sea bream fillet with pickled courgettes, cherry tomatoes and feta

PT20M

First published in 2022
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Ingredients

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1

Toss the courgettes with a drizzle of oil. Place a large frying pan over a high heat and, once smoking hot, fry each side for a minute or so, until just starting to turn golden

  • 2 courgettes, finely sliced
  • 1 dash of vegetable oil
2

Place the courgettes in a bowl and pour over the vinegar to quick-pickle them as they cool to room temperature. Season with flaky sea salt and freshly ground black pepper

3

To cook the bream, place a large non-stick frying pan over a high heat and add a drizzle of oil. Season the fillets of sea bream on both sides with salt and pepper then add to the pan skin-down while the pan is still cold. This will stop the fish curling up and ensure you have an evenly golden and crispy fish skin. Cook for 4-5 minutes on the skin, then once you are happy, flip the fillets over and remove from the heat to finish cooking gently 

4

Pick the mint leaves from the stems and finely slice. Toss through the cooled pickled courgettes along with the quartered cherry tomatoes and crumbled feta

5

Plate up the salad and top with the crispy sea bream. Finish with a squeeze of lemon juice and a drizzle of extra virgin olive oil 

First published in 2022
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