Sea bream is of course best when it is wild but farmed gilt head bream is very good, affordable and easy to get hold of. Have a great week! Serves 4 12 charlotte potatoes, peeled 1 large fennel bulb ...

INGREDIENTS: 1 tsp ground cumin, ½ tsp ground coriander, 1 tsp paprika, 1 tsp turmeric, 1 tsp ground ginger, 2 cloves garlic, crushed and chopped, 1 lemon, zested and juiced, 1 onion, 600 g [5oz ...

A handful of parsley Juice of half a lemon 2 tablespoons olive oil Sea salt Sea bream fillet Preparation Instructions: 1. To prepare the freekeh: Fry the freekeh in a pot with the oil for 2 minutes.

4 sea bream fillets, pin boned 2tbs vegetable oil 200g orzo 400ml vegetable stock 200g cherry tomatoes, halved 1tsp dried oregano 1tsp dried basil ½tsp red pepper flakes 2tbs curly kale, chopped ...

Poach the fillets in boiling water for 2 second and cool them in ice water to stop the cooking process. Slice the fish into thin pieces (about 5 mm thick) and place the slices in a fan shape on a ...

Heat two heavy-based frying pans over a high heat. Add a little oil and, when really hot, add the bream fillets, skin-side down. Cook for 2 minutes until the fish is golden and the underside is crisp.

* 12 sea bream fillets * 12g winter black truffle * 180g double chicken stock - set solid * 300g fennel bulb - sliced * 300g leek - sliced * 120mls olive oil * 30mls truffle oil * sea salt and ...

Rinse the sea bream and fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Lightly score the skin side of the fish fillets, using a sharp knife.

Put the potatoes in a saucepan with two litres of cold water, cook for about 15 minutes, then add one tablespoon of sea salt and cook until a knife slips into the potatoes easily (20 to 25 minutes).

To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes.