• Dinner
  • 40 m
  • Easy

Serves 2

Ingredients

  • 400g ASC certified seabream fillet (thawed if frozen)
  • 400g potatoes
  • 3 garlic cloves
  • 150g mix of your favourite berries (blueberries, black- currants, blackberries, raspberries...)
  • 90g sugar
  • lemon juice
  • salt & pepper
  • extra virgin olive oil

Instructions / directions

Grilled seabream

Gently rub the seabream fillets with a drizzle of oil and a pinch of pepper. Cook under the grill for 10–15 minutes, turning the fish halfway through cooking. Season the fillet with salt and a drizzle of extra virgin olive oil.

 

Garlic potato casserole

Boil potatoes in salted water until tender. Remove the peel then mash to achieve a rough texture. Add finely chopped garlic, oil, salt and pepper to the mix. Shape the mix
into small patties, then cook on both sides in a little olive oil, until brown.

 

Wild berry sauce

Cook the berries in a pan with the sugar and a couple of spoons of water. Bring them to a boil over a high heat, then simmer for about 10–15 minutes, stirring occasionally and crushing the fruit with a spoon. Add a pinch of salt, pepper, and lemon juice. For a velvet-textured sauce, place in a food blender with a drizzle of olive oil.

 

To serve

Place the seabream on top of the potato patties and top with wild berry sauce.

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