Wed, 21 April 2021
Gareth Mullins' Sea Bream with Blood Orange, Potatoes, Fennel, & Rocket Salad
Ingredients:
4 sea bream fillets
Salad:
2 oranges, peel and slice
1 bulb of fennel, finely sliced
100g rocket
2 shallots finely sliced
8 baby potatoes – cooked and peeled
Splash of good olive oil
Dressing:
3 tbsp dijon mustard
1 lemon juiced
Olive oil
Salt and pepper
Method:
Place a heavy based non-stick frying pan on a high heat, season the sea bream with salt and pepper.
Add some vegetable oil to the pan, carefully place the fish into the pan and fry for 4 minutes until skin is crisp and golden.
Turn the heat right down low and turn the fish over while you get salad ready.
To make the dressing, put the mustard, lemon, olive oil, salt and pepper in a jar, pop on lid and give it a good shake.
To make the salad toss the sliced orange, fennel, shallot and olive oil in a bowl.
To plate, add the dressed salad into a bowl and place the cooked fish on top.
