Sea bream with chorizo oil and spiced aubergine

Method

1. For the red pepper reduction; process the peppers in a liquidizer with 3 ½ tablespoons water. Squeeze the puree through muslin or press through a fine sieve.

2. Tip everything into a pan, stir in the sugar and vinegar, and simmer until the liquid has cooked-down to a syrup.

3. Leave on one side to cool.

4. For the aubergine mixture; preheat the oven to 220C/gas 7. Cut the aubergine into bite-sized chunks and roast in the oven for 20 minutes, until just tender.

5. Peel the shallots and blanch for 5 minutes, until just tender, before draining and halving.

6. Heat a frying pan until hot, add the olive oil and fry the shallots and aubergine for 3-4 minutes; season with salt and cracked white pepper.

7. Stir in the cherry tomatoes and cook for a further 5 minutes. Tip in the
olives and lemon juice and simmer for 2 more minutes. Cover and keep warm.

8. For the fish; spike the sea bream fillets with the lemon grass

9. Heat a large ovenproof pan with the olive oil, bay leaves, thyme and chorizo. Add the fish fillets, skin-side-down, and fry for 2 minutes.

10. Turn the fish over so and transfer the pan to the oven for about 5 minutes, until the skin is golden and flesh just tender. Garnish with basil leaves and accompany with the aubergine mixture; spoon over the red pepper reduction, and finish with a dash of chorizo oil.

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Ingredients

For the red pepper reduction

500g red peppers, chopped
20g unrefined caster sugar
1.5 tbsp white wine vinegar

For the aubergine

1 tbsp Olive oil
2 baby banana shallots
50g aubergine, cut into chunks
1/2 tsp Salt
1/4 tsp cracked White peppercorns
16-20 cherry tomatoes
handful black olives
1/2 lemon, juice only
oil from cooked Chorizo, to garnish

For the fish

4 x 175g sea bream fillets
4 stalks Lemon grass
1 tbsp Olive oil
2 Bay leaves
1 sprig Thyme
125g Chorizo, thinly sliced
basil leaves

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