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Bream, goat’s cheese & fresh radish pickle
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1 tbsp extra virgin olive oil
½ tsp finely chopped rosemary
180g pack 2 sea bream fillets
1 tbsp caster sugar
5 tsp white wine vinegar
½ tsp cumin seeds
1 tsp chopped thyme
100g radishes, sliced as thinly as possible
60g pack Steve’s Leaves Pea Shoots & Baby Leaves
45g goat’s cheese, crumbled
1. Preheat the grill to high. Line a grill rack with foil. Mix the oil with the rosemary and plenty of black pepper, and brush over the bream. Place the fish on the grill rack.
2. Put the sugar, vinegar, cumin and thyme in a small saucepan, and heat gently until the sugar dissolves. Tip into a bowl and stir in the radishes. Leave to stand while cooking the fish.
3. Grill the bream for about 4-6 minutes, turning once until thoroughly cooked through and lightly crisped. Transfer to plates with the pea shoots and leaves, then serve with the radish pickle and cheese scattered on top.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in June 2019.