for 4 person

Salad

1	organic lemon, grated zest and 2 tbsp of juice
2 tbsp	olive oil
½ bunch	dill, finely chopped
¾ tsp	salt
a little	pepper
1	fennel, very thinly sliced
400 g	courgettes, finely sliced lengthwise

Beans

250 g	green beans
	salted water, boiling

Sea bream

2	gilthead seabream (organic) (approx. 300 g each)
1 tbsp	oil
½ tsp	salt

Topping

30 g	butter
1	garlic clove, squeezed
90 g	caper berries, drained
1	organic lemon, use grated zest

How it's done

Salad

Mix the lemon zest, lemon juice, oil and dill in a bowl, season. Add the fennel and courgettes, mix, leave to infuse for approx. 15 mins.

Beans

Cook the beans in boiling salted water for approx. 5 mins. until just soft, drain, rinse with cold water, add to the bowl of salad, mix.

Sea bream

Rinse the sea bream (inside and out) with cold water, pat dry, make multiple incisions (approx. 5 mm deep) on both sides of the fish. Heat the oil in a wide non-stick frying pan. Salt the sea bream, fry for approx. 2 mins. on each side, reduce the heat, fry for approx. 3 mins. on each side until cooked, keep warm.

Topping

Heat the butter in the same pan. Add the garlic, capers and lemon zest, sauté for approx. 3 mins. Spread the topping over the fish, serve with the salad.

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