Pan-fried sea bream with clams and minestrone of spring vegetables

Method

1. Blanch the asparagus, broad beans, peas and green beans in boiling water for 2 minutes and then plunge into iced water.

2. Heat the olive oil in a pan and gently cook the shallot, garlic and thyme for 1 minute.

3. Add the clams followed by the blanched vegetables, tomatoes and macaroni. Cook for 1 minute.

4. Add the water and cover the pan with a lid. When the clams open, add the butter, Parmesan and basil.

5. Heat the olive oil in a frying pan and fry the bream skin side down for 2 minutes. Turn over and cook until the fish is cooked. Add a squeeze of lemon juice at the end.

6. To serve; spoon the minestrone into a bowl and place the bream on top.

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Ingredients

For the minestrone of spring vegetables

25g thin Asparagus, chopped
25g Broad beans, shelled
25g peas
25g green beans, chopped
30ml Olive oil
1 tbsp shallot, finely chopped
1/2 garlic clove, finely chopped
1/2 tbsp Thyme
100g palourde clams
25g Sun-dried tomatoes
25g cooked macaroni
200ml water
50g Butter
1 tbsp Parmesan, freshly grated
2 basil leaves, shredded

For the sea bream

1 tbsp Olive oil
1 fillet sea bream
1 squeeze lemon juice

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