Mallorcan-style sea bream

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 4 Servings
  • Preparation Time: 1 Hour
  • Cooking Time: 1 Hour


For the dressing
  • 1¾ fl oz (50 ml) sherry vinegar
  • 1 oz (30 g) raisins
  • ¾ oz (20 g) pine nuts, lightly toasted
  • 3½ oz (100 g) tomatoes, peeled & chopped
  • 3½ oz (100 g) sundried tomatoes, finely chopped
  • 7 fl oz (200 ml) olive oil
  • 2 tbsp finely chopped parsley
  • salt & pepper, to taste
For the potato puree
  • 12¼ oz (350 g) potatoes, peeled & chopped
  • 3½ oz (100 g) onion, chopped
  • 1½ pint fish stock (800 ml)
  • 10½ fl oz (300 ml) olive oil
  • salt & pepper, to taste
For the sea bream
  • 3 tbsp olive oil
  • 5¼ oz (4 x 150 g) sea bream fillets, skin on handful spinach leaves
  • 4 spears samphire (if available, otherwise asparagus)
How to Make It
  1. Pre-heat the oven to 180°C (350°F).
  2. To make the dressing, bring the sherry vinegar to a boil in a saucepan. Add the raisins and take off the heat. Let the raisins cool in the vinegar. When cool, add the pine nuts, both the fresh and sundried tomatoes, olive oil and parsley, and season.
  3. Meanwhile, cook the potatoes and the onion in the fish stock for about 15-20 minutes. Add the olive oil and blend. Pass through a sieve, and adjust seasoning to taste.
  4. For the sea bream, heat the olive oil in a frying pan. Fry the sea bream fillets with the skin sides down until they are golden and crunchy. Remove fillets from the oil, and put them on a tray in the oven for 4 minutes.
  5. To serve, arrange the sea bream fillets in four deep dishes. Wilt a handful of spinach leaves in a frying pan, and place over the top. Pour over a spoonful of the dressing. Serve with the potato puree. Garnish with samphire/asparagus.

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