Remember the confit leeks, fennel and lentils from a few days back? They pretty much stole the show, but this sea bream can definitely hold it’s own as well, super tasty. Pan fried for ± 5 minutes total until the skin is crispy and the meat soft and flakey. I quickly toasted some hazelnuts, added dried mixed breadcrumbs, a drop of olive oil, parsley, lemon zest and a squeeze of lemon. Man oh man, it all worked so well together!
Fried Sea Bream with Lemon & Hazelnut Crumb
- 2 sea bream filets, skin on
- Juice of half a lemon
- Olive oil
- Pepper & Salt
- The Crumb
- 1 tbsp hazelnuts (optional, can also be made without)
- 1/2 cup panko or homemade bread crumbs (see notes)
- Zest of 1 lemon
- 1 tbsp lemon juice
- Small handful parsley, finely chopped 1 tsp granulated garlic or garlic powder
- Pepper & Salt
In a dry pan toast the hazelnuts until starting to brown, make sure the don't burn. Remove from pan and set aside.
In the same pan heat a drop of olive in the pan in a pan over a medium heat and add the breadcrumbs and the granulated garlic (or garlic powder).
Cook the until golden brown on medium heat, ± 5 minutes.
Remove from the heat and stir through the chopped parsley and lemon zest.
Roughly crush/chop the hazelnuts and add into the mix.
Transfer to some kitchen cloth and allow to drain.
Clean the pan with a paper towel
Heat a drop of olive oil in the pan over a medium high heat.
Make shallow cuts through the skin if the bream about 1.5cm apart.
Season the fish generously with pepper & salt, rubbing it in.
Place the fish skin-side down in the pan and don't touch it for 3 minutes.
After 3 minutes flip over the fish and cook for a further minute.
Squeeze in the juice from half of the lemon and cook for a minute.
Serve with the golden crumb on top of the fish.
To make the breadcrumbs to store, use any old bread you have lying around, wholewheat, sourdough, baguette. Roughly grind it down in a food processor and spread it out in a single layer on a baking sheet. Toast in the oven for ± 10 minutes at 150°C. Stir now and then and continue to bake until lightly toasted. Let cool and save in an airtight jar. It will keep for up to 2 months.