SEABASS is extremely popular in the restaurant, especially with the ladies. At the moment I have grilled seabream on my menu and it is farmed seabream from the north of Scotland.
Serves 4
4 seabream fillets
50ml olive oil
Small pkt thyme leaves
1 pkt spinach
1 pkt green beans
3g butter 20g butter
1 pkt cherry tomatoes
Mixed pitted olives
Method
Top and tail the green beans, then put in boiling salted water until cooked. Refresh in boiling salted water once cooked. Drain as soon as cold, then cut the beans into even-sized batons. Cut the cherry tomatoes in half. Pick or chop the thyme leaves – if chopping, don’t chop them too fine. If the olives you have are big, cut in half, otherwise leave whole. Get a very hot frying pan, add the olive oil then place the cherry tomatoes in the pan, cooking them quickly, then add in the thyme leaves at the last minute. Pick and wash the spinach, place in a wide hot pan with a little butter until wilted, then season to taste. Reheat the green beans in a little butter. Put your grill on full. Season the seabream on both sides. Get a baking tray and add a little olive oil on the tray then place the seabream, skin side up, onto the tray and under the grill and cook until the skin is crispy and the fish is cooked. Dressing the plate Put the spinach in the middle of the plate and the green beans around the spinach, as well as the cherry tomatoes, then place the seabream on top of the spinach and dot a few olives around Happy eating!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com
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