Pan Fried Gilthead Bream

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Recipe by

FISH Hero Programme

The FISH hero programme is run by The Food Teachers Centre and aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classroom.

Chef

Simon Gray

Website

https://foodteacherscentre.co.uk/fish-heroes/

Ingredients

Serves two

2 Med sized Cornish line caught Gilthead Bream fillets
1 tbsp olive oil
100g chorizo sausage, diced
1 Med red onion, diced
1 garlic clove, finely minced
½ tsp paprika
200g canned chickpeas (drained and rinsed)
2 tbsp tomato puree
150ml fish stock
2 large tomatoes, roughly chopped
1 Sml handful fresh flat-leaf parsley, roughly chopped
1 Sml handful fresh coriander, roughly chopped

Recipe is provided by Simon Grey of the Food Teachers Centre. An organisation that is working through its Fish Heros campaign to encourage lots more school food teachers to use sustainble seafood in classrooms across the UK.

Method

Prep time: 10 minutes

Cooking Time 15 mins

Heat 1 tbsp of olive oil in a saucepan. Add the chorizo, onion and garlic and sweat gently for a couple of minutes
Add the chickpeas, tomato puree and stock. Bring to boil and cook for 5 minutes. Add in the tomatoes, paprika and fresh herbs. Cover and keep on a low heat
Dry the skin of the Bream fillets, coat with plain flour on the skin side only.
Heat 1 tbsp olive oil in a non-stick frying pan till hot.
Lay Bream in the pan away from yourself, skin side down, and cook on a moderate heat for 2 minutes. Once the skin is crispy, turn over and cook for a further 2 minutes.
Serve the Bream on a bed of the chickpea and chorizo stew and garnish with fresh coriander.

Gilthead bream

Gill Netting

Cornwall, ICES area VIIe-f

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Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.