Seared sea bream basquaise

Method

1. Heat most of the olive oil in a pan and fry the onion and garlic for 5-6 minutes until soft but not coloured. Add the chilli and peppers and continue to cook for a further 10 minutes until soft. Season well.

2. Stir in the parsley and thyme, then divide the mixture into four and arrange in the centre of four plates.

3. Heat a non-stick pan and brush with a light film of oil. Sear the bream, skin-side down, for 3-4 minutes, or until almost cooked through. Turn over for 30 seconds, then put the bream fillets on top of the cooked peppers.

4. To finish, drizzle with extra virgin olive oil and reduced Banyuls vinegar or balsamic.

Cook's note: the traditional Basquaise recipe uses tomatoes, which have been omitted here. You can easily add them, though: use 4 perfectly ripe chopped tomatoes and add them after the peppers have been softened.

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Ingredients

100ml Olive oil
1 onion, thinly sliced
1 garlic clove, crushed
2 red chillies, finely chopped
2 red peppers, cut into thin strips
2 green pepper, cut into thin strips
1 tbsp chopped flat-leaf parsley
1 sprig Thyme, leaves picked
4 x 170g sea bream, scaled and pin-boned
extra virgin olive oil, for drizzling
Banyuls vinegar or Balsamic vinegar, reduced in a pan

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