Sea Bream with Cavolo Nero
This flavorful recipe is amazingly easy, but will definitely make you look like a professional. Serve with a glass of white wine and you are set!
What you’ll need
- 2 sea bream fillets
- 300g tin of sweetcorn
- small bunch of tarragon
- 50g knob of butter
- cavolo nero
- olive oil
- sea salt
- chilli flakes
Start with making the crispy cavolo nero kale. Preheat the oven to 200C. Remove the woody stalk of the cavolo nero and massage with olive oil, a pinch of salt and a pinch of chilli flakes to thoroughly coat.
Lay in an even layer on a non stick baking tray and bake for 10-13 mins until crispy.
Whilst the cavolo nero kale is in the oven, place the sweetcorn, butter and finely diced tarragon in a saucepan and gently heat through.
Heat a non-stick frying pan on a high heat with a drizzle of oil and cook the fish, skin side down for 5-6 mins until the skin is crisp and the fish is 80% cooked. add a knob of butter to the pan and flip the fish over. Immediately turn off the heat and leave the fish for 1 minute whilst you plate the sweetcorn. Top with the fish and finish with the cavolo nero kale crisps.