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Sea bream with broad bean puree and fennel and chilli oil dressing

David Massey from Good Food Live
For a delicious fish meal, try David Massey's recipe for pan-fried sea bream served with broad bean puree

Sea bream with broad bean puree and fennel and chilli oil dressing

Method

1. Heat the 2 tablespoons of olive oil in a heavy-bottomed frying pan.

2. Add the garlic and shallot and fry gently until softened, for 3-5 minutes.

3. Add the peeled broad beans and cook, stirring, now and then, for 3-5 minutes. Mix in the mint and parsley.

4. Transfer the broad bean mixture to a food processor. Blend until the beans form a creamy puree. Season with salt and freshly ground pepper.

5. Season the sea bream with salt and freshly ground pepper. Heat a non-stick frying pan until hot.

6. Add the sea bream fillets to the pan, skin side down, and cook for 2 minutes. Turn over the fillets and cook for a further 3 minutes.

7. Meanwhile, make the dressing. In a saucepan heat together the fennel, chilli, thyme and olive oil. Warm slightly then season with salt and freshly ground pepper.

8. Place two generous portions of broad bean puree on two serving plates. Place the fried sea bream on top of the puree. Spoon the fennel dressing over the sea bream. Garnish with lemon wedges and parsley. Serve.

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Serves: 2

Prep: 20 min
Cook: 15 min

Ingredients
2 tbsp Olive oil
1 garlic clove, minced
1 banana shallot, finely diced
100g fresh or frozen broad beans, cooked, with each bean's tough skin slipped off
1 tbsp fresh mint, finely chopped
1 tbsp Parsley, finely chopped
salt and fresh ground black pepper
2 sea bream fillets, scaled and pin-boned

For the garnish:

lemon wedges
parsley sprigs

For the fennel and chilli oil dressing:

1/2 fennel bulb, very finely chopped
1 red chilli, de-seeded and finely chopped
2 tbsp Thyme, finely chopped
50ml extra virgin olive oil
salt and fresh ground black pepper