Contact Website owner
Castles and Historic Houses
Places to visit
Pan Fried Sea Bream Recipe
Richard Miller, the Head Chef at the Malmaison restuarant in West George Street, Glasgow, created this dish. The recipe appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) along with a number of other recipes for the connoisseur.
Method: Thinly slice potatoes into rounds, dress with half the oil, season and then fry in the griddle pan. Mark them on one side and then to complete cooking, finish them in the oven for a further 5 minutes at 200 C.
De-seed and chop tomatoes into small dice, then peel onion and chop to same size as tomato. Roughly chop parsley, mix with tomatoes and red onion then squeeze juice of one lemon into the mix. Add 50 ml (2 ounces/ US quarter cup) olive oil and season, mix well and keep salsa in fridge.
Brush sea bream fillets with oil and season with salt and pepper. Place skin-side down in a hot frying pan and cook for about 2 minutes. Then turn and cook for a further 2 minutes. Once cooked, keep hot.
To serve, place 2 teaspoons of salsa mix in the centre of the plate, add hot potato slices on to salsa, then place fish on top. Garnish with lemon wedge and sprig of chervil.
The images and contents on this page are copyright free for personal use ONLY.
All other uses may be considered by the copyright holder.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide