Sea Bream with Caper, Anchovy and Olive Dressing and Courgette Salad
Fishboxer
Magnus from
Muir of Ord
One of our favourites at Fishbox HQ and it is so simple to make. This recipe would work just as well with sea bass and, if you're not keen, you can leave out the capers and olives.
Ingredients
Sea Bream
- 4 x 120g sea bream fillets (skin on)
- 1 lemon (juiced)
- 1 tbsp oil
- 2 garlic cloves (finely chopped)
- 1 tbsp capers
- 4 anchovies
- 300g cherry tomatoes
- 150g black olives
- 5g fresh parsley (finely chopped)
- 1 tbsp olive oil
- 1 tsp dried oregano
- salt and pepper (to taste)
Salad
- 2 tbsp extra virgin olive oil
- 4 tbsp balsamic vinegar
- 1 garlic clove (finely chopped)
- 250g courgettes
- 30g rocket leaves
Method
- Place the sea bream fillets in a bowl and pour the lemon juice over them.
- Leave to marinate for 30 minutes.
- Preheat the oven to 200°C.
- Heat the oil in a large frying pan and add the garlic, capers and anchovy fillets.
- Cook over a medium heat for 5 minutes, until the anchovies have dissolved.
- Add the tomatoes to the frying pan, squashing them slightly.
- Season the mixture with salt and pepper and cook for 5 minutes, then add the olives and continue to cook for a further 10 minutes.
- Place the fish in an ovenproof dish and season with salt and pepper.
- Add the parsley, sauce, olive oil and oregano and cover with foil.
- Bake in the oven for 20 minutes, removing the foil halfway through cooking.
- Whilst the fish is cooking, make the salad by whisking the olive oil, vinegar and garlic together in a small bowl.
- Trim the ends of the courgettes and slice them lengthways into wafer-thin slices with a potato peeler.
- Add the courgette slices to the dressing, mix well and leave to marinate for at least 10 minutes.
- Mix the rocket with the courgette salad and place on serving plates.
- When the fish is cooked, let it rest for 1 minute then serve alongside the salad.
