Sea bream with parmentier potatoes and roasted red pepper sauce
A Mediterranean-inspired dish to impress on date night. Protein-rich sea bream is pan-fried and paired with a vivid red pepper sauce, which is bursting with vitamins and flavour. The parmentier potatoes are guaranteed to be a hit and any leftover sauce is delicious drizzled over homemade bruschetta.
Ingredients
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2
red peppers, cored and halved
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1 tbsp
olive oil
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2
medium red potatoes, diced into 2cm cubes
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1/2 tsp
garlic granules
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1/4 tsp
dried rosemary
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1/4 tsp
dried thyme
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1/2 tbsp
balsamic vinegar
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1
small garlic clove, crushed
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1 tsp
extra-virgin olive oil
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Few basil leaves, finely sliced
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2
sea bream fillets
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TO SERVE
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1
spring onion, halved and finely sliced
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1
lemon, cut into wedges
Directions
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Heat the grill to high and arrange the red peppers on a baking tray. Grill for 15-20 minutes, turning regularly, until blistered and softened.
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Leave to cool while you place the potatoes in a pan of salted boiling water. Par-boil for 4 minutes, then drain and leave to steam dry.
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While you wait, put the spring onions in a glass of cold water to firm up and set aside.
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Pour half the olive oil in a roasting tin and place in a preheated oven at 200C to heat up. After 10 minutes, tip the potatoes into the tray and coat in the oil. Season with salt and pepper and place back in the oven.
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After 15 minutes, add the garlic granules and dried herbs and turn the potatoes until well coated. Return to the oven and roast for 20 minutes more or until crisp and golden.
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Once the peppers have cooled, peel the skin and place the flesh in a blender with the balsamic vinegar, garlic and extra-virgin olive oil. Blitz until smooth, then transfer to a small saucepan and stir in the basil. Season and cook over the lowest heat to keep warm.
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To prepare the sea bream fillets, blot the skin dry with kitchen paper and cut 5 or 6 slits in the skin, being careful not to penetrate the flesh. Season well and set aside.
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Heat the remaining olive oil in a frying pan over a medium-high heat and cook the sea bream fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan.
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After 5 minutes, turn the heat down and cook for 30 seconds, flesh side down, to cook through.
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To plate up, divide the roasted pepper sauce between plates. Add the parmentier potatoes and top with one sea bream fillet. Garnish with the spring onions and a slice of lemon before serving.
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