Crusted Sea Bream Recipe - Great British Chefs

Ingredients

• 4 sea bream fillets, pin-boned
• 100g of smoked almonds, chopped
• 4 tbsp of olive oil
• salt
• 250g of plum tomatoes, overripe
• 1/2 slice of sourdough bread, crusts removed, diced
• 20g of flaked almonds, toasted
• 1/8 cucumber, diced
• 1/2 shallot, sliced
• 10 basil leaves, torn
• 1 handful of coriander leaves
• 20g of tomato purée
• 125ml of tomato juice
• 1/4 tsp smoked paprika
• 10ml of sherry vinegar
• pepper
• 20ml of extra virgin olive oil
• 1 lemon
• 2 tbsp of stock syrup
• 2 tbsp of extra virgin olive oil
• 150g of datterino tomatoes, halved lengthways
• 1 tbsp of balsamic vinegar, good-quality
• 1 tbsp of extra virgin olive oil
• 1 fennel bulb, finely sliced
• 1 tbsp of olive oil
• 1/4 lemon, juice and zest
• red vein sorrel leaves
• fennel cress