Black Bream with Fennel and Courgettes

  • 4 fillets of black bream pin-boned (Or Gilt head bream)
  • 2 fennel (finely sliced on a mandolin)
  • 1 Courgette (cut into long strips on a Japanese mandolin)
  • 1 red chilli (finely chopped)
  • 1/4 bunch mint (finely cut into julienne)
  • 1/4 bunch basil (finely cut into julienne)
  • 50ml Aspalls organic white vinegar
  • Handful watercress
  • 75ml rapeseed oil
  • For the Pickled Radishes
  • 1 bunch breakfast radishes (cut into 1/4)
  • 250ml Aspalls organic white vinegar
  • 100ml water
  • 50g sugar
  • For the Watercress Pesto
  • 1 bunch watercress
  • 1 clove garlic
  • 50g grated Lincolnshire poacher (English cheese)
  • 50ml rapeseed oil

To make the pickled radishes, add the vinegar, a pinch of salt, sugar and water in a pan and warm until the sugar dissolves. Pour over the radishes and place in the fridge for 2 hours.

To make the watercress pesto, pick the leaves of watercress and place in a pestle and mortar. Add the garlic, pinch of salt and pound into a paste. Add the cheese and oil and pound again for 2 min.

To make the salad, add the fennel, courgettes, chilli, basil and mint into a bowl. Season, add the oil and vinegar and finally the pickled radishes.

To cook the bream, add a drizzle of rapeseed oil onto the flat griddle, season the fish and place skin side down. Cook for 2min, flip over and cook for another 2min.

To serve, spoon some salad into the box, place the fish on top, drizzle the pesto on top and finish with the watercress.

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