Sea bream with chickpea broth, gremolata dressing

Method

1. Preheat the oven to 180C/gas 4.

2. Place the chickpeas in a pan with half the infused fish stock and cook until the chickpeas are slightly tender.

3. Heat a frying pan until very hot and add the olive oil. Seal the bream skin side down until the skin starts to colour round the edges. Put in the oven for 6 minutes.

4. Place the remaining fish stock in a stainless steel pan with the spinach and chickpeas and bring to the boil. Cook steadily until reduced by two-thirds.

5. Place the spinach in the centre of a large deep bowl and place the fillet of bream across the spinach. Pour the remaining stock over the fish.

6. To serve: drizzle the infused oil and drained crème fraiche over the top.

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Ingredients

75g soaked Chickpeas
400ml fish stock, infused with 2g saffron strands
1 tsp Olive oil
1x fillet black gilthead Bream
200g large leaf spinach
50ml Olive oil, infused overnight with gremolata, i.e. lemon zest, chopped parsley, and pinch ground turmeric
50g crème fraiche, hung in a muslin cloth overnight in the fridge to drain

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