Sea Bream with Green Asparagus, Sweet Red Pepper Purée and Mustard Sauce

Purchase fresh sea bream fillets from a Blue Island Fish Market

Get all the ingredients ready:

1. Prepare the red pepper purée

2. Prepare the sauce

3. Cook the bream fillets

4. Serve

Method:

Put the whole peppers in a baking dish and bake in a pre-heated oven at 250˚C for 20 minutes. After they are cooked, transfer them to a container and cover with cling film. Set aside to cool and then remove the skin. Then put the peppers in a blender, add the butter, basil leaves and salt. Blend until you have a smooth, creamy purée. 

Then marinate the bream fillets with a tablespoon of olive oil, a few chives and season with salt and pepper. Heat a non-stick frying pan and add the rest of the olive oil. Place the fish fillets with the skin down and press lightly with a spatula. Cook for 2 – 3 minutes on each side over a medium to high heat. When the fish is cooked, remove from the pan. Using the same pan, fry the onion until soft. Then add the asparagus and cook for about a minute; then add the mustard and stir. Douse with the wine and continue cooking until the alcohol gets evaporated, then add the orange juice and vegetable stock. Cook over a high heat for about 5 – 7 minutes, until the sauce has thickened.  Add salt and pepper according to your taste.

Serve by putting the asparagus on a plate with the bream fillets on top. Garnish with the red pepper purée and the sauce.

The recipe can also be made with Sole fillet or European hake fillet.