Name: Sea Bream Fillet with Summer Pickles of Lemon and Courgette
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 tsp mustard seeds; 1 tsp coriander seeds; 100 ml (scant ½ cup) olive oil; 1 small green courgette (zucchini); 10 g (⅓ oz.) dried wakame seaweed; 2 tbsp soy sauce; 1 knob of fresh ginger; 1 tbsp kimchi or Sriracha chilli sauce; 1 small clove of garlic, finely chopped; ½ cucumber; 2 fresh jalapeño chillies, deseeded and finely chopped; 2 sea bream, scaled and gutted; salt; 1 tsp peppercorns; 4 sprigs of lemon thyme; 100 g (3½ oz./½ cup) caster (superfine) sugar; 1 yellow courgette (zucchini); 1 Sicilian or unwaxed lemon; 1 large red chilli; 300-400 ml (1¼-1¾ cups) sushi vinegar; 2 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Sea bream is a relatively inexpensive fish, but hugely overlooked, which is a shame as it lends itself very well to Asian-style dishes, either fried or grilled. The fish I use is wild-caught in the north European seas, or farmed, mainly in Greece, where it is known as black gilthead bream.

The flesh is not dissimilar to bass, but has a deeper flavour and firmer texture, so is good with complex flavours. Here, it is served with spring pickles of yellow courgette (zucchini) and Sicili