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Other names for sea bream include gilt head bream, royal bream, ray’s bream, porgy, black/red bream, sparidae… It is abundant all year round.

If you have a whole fish, see the Sea bass recipe for filleting instructions.

After preparing your fish, add the Puy lentils to a pan with the wine and stock and simmer for around 20 to 25 minutes.

For timing this dish, the fish will take 4 minutes max and then just a further 2 minutes for the dressing sauce.

Dip the fish in seasoned flour and shake off excess, and add skin-side down to a pan with hot olive oil. Press the fish flat to stop curling, then turn the heat down a little and wait for skin to turn a golden brown. Turn for another 2 minutes. Strain the lentils, season with salt and pepper and plate up. Remove the fish from the pan and place on top of the lentils (this will keep it nice and warm) while you quickly add some more olive oil to the pan, then toss in the anchovies, capers and some of the chopped parsley , heat up and pour around your fish. Garnish with parsley.

Serves 1-2
Preparation time 10 minutes
Cook time 25 minutes

100g Puy lentils
200ml Stock (chicken or fish)
100ml White wine.

25g Plain flour
Freshly ground black pepper
Parsley for dressing and garnish
1 Large sea bream (2 fillets)

Glug of Olive oil
5 Anchovies fillets
Dessert spoon of capers
Parsley for dressing and garnish

Taken from “Take Home the Taste of Wilford Green” www.wilfordgreen.com

Nottingham Gastro Pub