This recipe is a Heavenly Housewife creation… sort of. It all started when the lovely Mr Persnickety (Hubby) and I were having dinner at Loch Fyne. Hubby ordered a dish of sea bream on garlic mash which he thoroughly enjoyed, and that dish inspired my copy cat. True, I do love to toot my own horn, but I am being 100% frank when I say that my version is totally better! Mr Persnickety says he gives this one 6 out of 5. He doesn’t lie when it comes to my cooking. In fact, just the other day he sent his breakfast back to the Heavenly Kitchen, ever so disdainfully I might add. No manners!
Try it for yourself and let me know what you think.
Serves 2
4 fillets of sea bream (which is 2 whole fish, about 350g)*
500g potatoes, ones that are good for boiling
5 cloves of garlic, minced
4 tablespoons of milk
20 grams of butter
4 tablespoons of oil
about a tablespoon of fresh, finely chopped basil
sea salt and black pepper to taste
20g pine nuts (10g for pesto, 10g for garnish)
*If you can’t find sea bream, try another firm fleshed (not flaky–it will fall apart) white fish, I am sure it will be good!
Start by toasting the pine nuts. Set aside, as this will be a garnish for the dish and an ingredient in the pesto.
For the basil pesto:
Chop the basil as fine as possible. Then, with a mortar and pestle, mash the basil into two tablespoons of olive oil with half of the pine nuts. Add sea salt and pepper to taste.
For the garlic mash:
Peel potatoes and boil until tender. Let potatoes dry out by putting them back into the pan after draining. Mash the potatoes together with the garlic, milk, butter and season with salt and pepper.
For the Sea Bream:
Season each side of the fish with sea salt and black pepper. Put two tablespoons of olive oil into a hot pan. Place the season fillets into the oil, once hot. Fry for a couple of minutes on each side until slightly crispy.
To assemble, place the mash potatoes as a mound on the center of each plate. Now, on top of the mash, balance two fillets of bream. Use the basil infused oil to create a circle around the fish and mashed potatoes, and garnish with toasted pine nuts.
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