Sea Bream Fillet with Summer Pickles of Lemon and Courgette

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