Sea Bream with Tomato Fondue & Roast Asparagus, Sauce Vierge

2 Portions

Ingredients

2 x 120 grm Sea Bream Fillets ( Skin on / Pin boned )

2 x Ripe Plum Tomatoes , 2 sprigs of Thyme & 1 x Clove Garlic / Soft white breadcrumbs

4 x Asparagus Spears

Sauce Vierge – Warm olive oil with strips of Basil , Squeeze Lemon Juice

Method

1. First cut the tomatoes in half & scoop out the flesh , now place on a baking tray & drizzle with olive oil, add the sprigs of Thyme and crushed clove of garlic now bake in a medium oven until tomatoes have softened (10 to 15 min)

2. Now blitz in a food processor with breadcrumbs until you have a thick puree & Check Seasoning ( Add a little tomato puree if required ) keep warm

3. Char Grill Asparagus / Warm a little Olive oil with fresh herbs ( Sauce Vierge )

4. Pan Fry Sea bream Skin side down until crispy / Turn over a finish cooking

5. Plate up fondue , add fish on top with Asparagus spears & a little vierge

Chefs Note: Ask your fishmonger to prepare Your Fish for you (Filleted AND Pin boned)