Roast sea bream with soy broth

This recipe started out as one of those dishes but became so popular that it now appears on our current a la carte menu alongside a wide selection of other seafood dishes.

Whatever you choose you can be sure that all the produce we use will have been purchased from sustainable sources, as we don't sell endangered stocks.

Sea bream, also known throughout Europe as dorade, is a wonderfully flavoursome fish and this method of cooking the fillets concentrates the flavour while ensuring that the delicate flesh remains moist and retains its texture.

Use a cartouche to cover the pan before bringing the contents to the boil, prior to transferring to the oven.

A cartouche is merely a circle, often cut out of baking parchment, foil or, in this case, silicon paper, that is used to form a loose fitting lid.

A cartouche has the effect of slowing evaporation during cooking, creating a steaming effect in the process and it also prevents the dish from browning too much. 

To serve each dish, arrange the vegetables in the centre of the plate and place the fillets, crossed over each other, on top.

Stir the marinade in the pan before carefully spooning around the fish.

Ingredients (serves two as a main course)
4 sea bream fillets
2 heads of pak choi
110g oriental vegetable mix
50g wild mushrooms
2 spring onions
4 sprigs of coriander
Large pinch of black pepper

For the marinade
110ml soy sauce
Half a tsp of five spice
10g grated ginger
1 pinch of chilli flakes
Half a small garlic clove
50g onion
110ml water

Method
Peel the onion and cut into quarters. Place the dry ingredients into a mixing bowl and mix to a paste using a little of the soy sauce.
Add the rest of the soy sauce and the water, mix thoroughly then blend, with the onion, until the onion is pureed.
Ideally, leave for 24 hours, or overnight, in the refrigerator, then strain through a fine sieve to remove the pulp.
Place the pak choi and the Oriental veg into a large pan and scatter the mushrooms and spring onions around them.
Lay the sea bream fillets over the pak choi, ensuring that the fillets do not touch each other.
Pour the marinade over the fillets, cover the pan and bring to the boil.
As soon as the marinade begins to boil, remove from the heat and transfer to the oven.
Bake the fish for six to eight minutes. Check that the fish is cooked BEFORE removing from the oven.