Seared sea bream, fennel and slow roasted tomato salad with black olive and basil dressing.
1 pack Prime Sea Bream Fillets
2-3 tablespoons of olive oil
20 cherry tomatoes
2-3 sprigs of thyme, picked from stalk
1 clove of garlic, peeled and crushed
1 bulb of fennel, ﬁnely sliced
1 lemon, juice and zest
4 tablespoons of olive oil
1 tablespoon of ﬁnely chopped ﬂat parsley
1 handful of black olives, sliced into rings
8 leaves of basil, shredded
2 tablespoons of ﬁnely chopped ﬂat parsley
2 tablespoons of quality white wine vinegar
6 tablespoons of olive oil
Small basil leaves for garnish
FOR THE SLOW ROASTED TOMATO SALAD
Pre heat oven to 100˚C.
Cut the tomatoes in half, cutting through the eye of the tomato. Place on a non stick baking sheet, skin side down. Sprinkle with sea salt. Mix together the remaining salad ingredients and spoon over the tomatoes.
Place in the oven for 45-60 minutes, the tomatoes will start to wrinkle and dehydrate – this will intensify the ﬂavour. Remove from the oven and allow to cool. Refrigerate until required. This can be done up to 1 day in advance.
FOR EVERYTHING ELSE
Finely slice the fennel as thinly as possible and place in a bowl. Zest the lemon on a micro ﬁne grater and add along with the juice of the lemon to the bowl.
Add the olive oil and 2 pinches of sea salt. Mix well, cover with cling ﬁlm and refrigerate until required. This can be done up to 1 day before. Add parsley when serving.
For the black olive dressing, mix all the ingredients together and season with sea salt. Prepare the dressing at the last minute to ensure the ﬂavours are fresh, and colours vibrant.
Heat a large frying pan and add the olive oil. Cook the ﬁsh skin side down for 3-4 minutes. Check the ﬁsh is golden brown with a crispy skin. Turn it over and turn the heat off. Allow the fish to cook in the residual heat for 2-3 minutes. This will keep the ﬁsh moist and cook it to perfection.
Remove fennel from the fridge and mix in the parsley. Divide the fennel between four plates and rest the sea bream on top. Place a few tomatoes around the plate and drizzle dressing over ﬁsh and fennel. Garnish with small basil leaves.