Pan-fried Fillet of Sea Bream with Black Olive Tapenade Pomme Purée, Marinated Artichoke Hearts, Roasted Red and Yellow Peppers with a Spring Onion and Basil Salsa.

This is Great British Menu competitor Chris Wheeler’s recipe from our award-winning demo stand at Taste of London. Chris is the head chef at the 5-star Buckinghamshire hotel, Stoke Park.

Ingredients

4 sea bream fillets

1 red pepper

1 yellow pepper

40g of Black Olive Tapenade

Artichoke Hearts with Stalk

3 large Maris Piper potatoes

10ml double cream

Early Harvest Arbequina Extra Virgin Olive Oil

A sprig of Rosemary

2 plum tomatoes

30g basil

4 spring onions

Ingredients

4 sea bream fillets

1 red pepper

1 yellow pepper

40g of Black Olive Tapenade

Artichoke Hearts with Stalk

3 large Maris Piper potatoes

10ml double cream

Early Harvest Arbequina Extra Virgin Olive Oil

A sprig of Rosemary

2 plum tomatoes

30g basil

4 spring onions

1

Peel and chop the potatoes. Cook in boiling salted water

2

Heat the cream in a small pan, once heated, add to the potatoes and mash – Season and stir in the Black Olive Tapenade Paste

3

Place the peppers on a baking tray, season, add some olive oil and a sprig of rosemary and place in the oven at 180c for 15 minutes until the skin of the pepper loosens.

4

Remove the skin from the peppers and quarter. Remove all seeds and the stalk.

5

Blend 25g of the basil with 50ml of the olive oil.

6

Dice the plum tomatoes then finely slice the spring onions and remaining basil. Add to the basil oil and season.

7

Pan-fry the sea bream fillets in a little olive oil – skin side first until golden brown. Flip the fillets over and continue to cook until golden brown on both sides (roughly 4 minutes on each side).

8

Cut the artichokes in half and add to the pan with the sea bream fillets for the last 2 minutes – just to warm them through.

9

To Plate:
Place a quenelle of Pomme Purée on to the middle of the plate then top with the Peppers (one quarter of red and one quarter of yellow per serving.)
Arrange the fish on top and display 3 artichokes around. Garnish with the spring onion salsa, and serve.

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