Sea bream with pak choi and tomato and ginger chutney

Name: Sea bream with pak choi and tomato and ginger chutney
Yield: Serves 4
Ingredients: 4 medium tomatoes, chopped; 40 ml rice vinegar; 2 heads pak choi; 1 cinnamon stick; 4 sea bream fillets (about 150 g each), skin on; lime wedges; 40 g brown sugar; ½ tsp cracked coriander seeds; 1 tbsp chopped fresh root ginger; 1 tbsp chopped mint leaves; sea salt and black pepper; 1 tbsp honey; 3 tbsp olive oil, plus extra to drizzle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

SEA BREAM IS ONE OF MY FAVOURITE FISH AND IT IS NOT EXPENSIVE. LIKE SEA BASS, IT WORKS WELL WITH ALL MANNER OF FLAVOURS. THE CHUTNEY IS BEST MADE IN SUMMER WHEN TOMATOES ARE AT THEIR SWEETEST.

Ingredients

4 sea bream fillets (about 150 g each), skin on
sea salt and black pepper
3

Fish course
Preserve
Pescatarian
Gluten-free
Summer

Method

Rinse the fish fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Season both sides with salt and pepper, cover and chill.
To make the chutney, put the brown sugar, honey, rice vinegar and cinnamon stick into a saucepan and stir over a medium-high heat until the sugar is dissolved. Reduce the heat and add the toma