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    Pan-Fried Fillet of Bream

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    Pan-Fried Fillet of Bream

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 2 fillets sea bream, boned
    • Salt and freshly ground black pepper
    • 1 tbsp lemon juice
    • 2 tbsp olive oil
    • Ratatouille
    • 1 onion, diced
    • 1 sprig thyme, chopped
    • 2 tbsp olive oil
    • 1 red pepper, de-seeded and diced
    • ½ aubergine, diced
    • 1 courgette, diced
    • 2 cloves garlic, finely chopped
    • 1 tbsp tomato purée
    • 2 plum tomatoes, diced
    • Tomato Coulis
    • 200g very ripe cherry tomatoes
    • 2 tbsp extra virgin olive oil
    • ½ tsp sugar


    1. For the ratatouille, sweat the onion and thyme in the oil for 4 minutes without colouring. Add the pepper, aubergine, courgette and garlic. Sweat for 2 minutes. Add the tomato purée, diced tomato and 100ml water. Season. Bring to a simmer, cover. Cook for 15-20 minutes, until the vegetables are tender. Check seasoning.
    2. For the coulis, purée the tomatoes, olive oil and sugar in a blender. Season, then pass through a fine sieve and reserve.
    3. Season the bream. Heat the oil in a non-stick pan and fry the fish, skin-side up, for 1 minute. Flip and fry for a further 2-3 minutes until the skin is crisp and the fish cooked. Season with lemon juice. Reheat the ratatouille if necessary and spoon onto 2 plates. Top with the bream, spoon around the coulis and drizzle with olive oil.

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