Crusted sea bream, Andalusian tomato, smoked almonds, fennel, lemon
by Chantelle Nicholson

Ingredients

Fish & Shellfish

  • 4 sea bream fillets, pin-boned

Speciality Ingredients

  • 100g of smoked almonds, chopped

Oils & Vinegars

  • 4 tbsp of olive oil
  • 10ml of sherry vinegar
  • 20ml of extra virgin olive oil
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of balsamic vinegar, good-quality
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of olive oil

Store Cupboard

  • salt
  • 20g of flaked almonds, toasted
  • 20g of tomato purée
  • salt
  • pepper
  • salt
  • pepper

Fruit & Vegetables

  • 250g of plum tomatoes, overripe
  • 1/8 cucumber, diced
  • 1/2 shallot, sliced
  • 1 lemon
  • 150g of datterino tomatoes, halved lengthways
  • 1 fennel bulb, finely sliced
  • 1/4 lemon, juice and zest

Bakery

  • 1/2 slice of sourdough bread, crusts removed, diced

Salad & Fresh Herbs

  • 10 basil leaves, torn
  • 1 handful of coriander leaves
  • red vein sorrel leaves
  • fennel cress

Beverages

  • 125ml of tomato juice

Spices & Dried Herbs

  • 1/4 tsp smoked paprika

Delicatessen

  • 2 tbsp of stock syrup