Ingredients

• 2 x sustainably farmed sea bream fillets
• 3 x courgettes
• 2 x sprigs of tarragon
• 2 x shallots (finely chopped)
• 3 x tablespoons of olive oil
• 75g of butter (unsalted)
• 75g of Parmesan Cheese
• 75g of ground almonds
• 75g of plain flour
• 4 x cloves of garlic (chopped)
• ½ red chilli pepper (finely chopped)

Preparation method

Preheat the oven to 220°C.

Whilst the oven is heating mix the flour, Parmesan and almonds in a bowl before adding the slightly melted butter. Using your hands, rub the contents until it turns into a breadcrumb-like mixture. Line a baking tray with the crumble and cook until a light golden brown. Once cooked leave to cool.

Peel and dice the shallots and, after cutting off the ends, peel and cut the courgettes lengthways into very fine strips using a sharp knife. Add the olive oil to a pan and when hot, add the courgettes, the shallots and a generous sprinkle of salt and pepper. Cook for around 2-2½ minutes making sure that the courgette doesn’t stick or burn.

Remove any bones from the sea bream fillets. Lay on a baking try and place equal amounts of the garlic underneath each fillet. Then drizzle with oil, add salt and pepper and bake for around five minutes.

Then, using large dinner plates, place an equal amount of the courgette in the centre before placing the fillet over the top. Sprinkle the crumble over the top.

Enjoy with a cold glass of white wine.

Loved our sea bream recipe? Baked, pan-fried or cooked in foil, this fish is not one to miss. Order divine, sustainably farmed fresh sea bream online from John Ross Jr today. Go on, you deserve a treat!