Sea bream, courgette, capers & basil with a citrus dressing
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A dish that celebrates seasonal summer produce! A zesty orange, lemon and grapefruit dressing accompanies this lively dish of pan-fried sea bream with courgettes.
You will need a chef’s blowtorch for this recipe.
Ingredients
- 6 tbsp olive oil
- 4 green courgettes, cut in half lengthways
- 4 sea bream fillets, skin on pin boned
- 1 whole orange, segmented and juice reserved
- 1 lemon, segmented and juice reserved
- 1 pink grapefruit, segmented and juice reserved
- 1 tbsp champagne vinegar
- 50g/1¾oz lilliput capers
- 20g/¾oz fresh basil
- salt and black pepper
Method
Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down.
Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side.
Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds.
Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing.
Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves.
To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top.
