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This seared black bream recipe from Vivek Singh is restaurant-quality without being particularly rigorous, the dish only takes 75 minutes to produce and the cooking techniques used are straightforward. If you can't find black bream, use sea bass instead.
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First make the kachumber. Place the diced cucumber, carrot and tomato in a mixing bowl. in a separate bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing and use to coat the diced vegetables. Check the seasoning and store in the fridge until needed
For the aubergine, tomato and potato crush, place the potato in a pan of cold water. Bring to the boil and cook for 12-15 minutes until tender. Remove from the pan, allow to cook slightly then remove the skin and mash
After 15 minutes, place the tomatoes in the oven with the aubergine and roast until tender. Remove the aubergine and tomatoes from the oven, remove the skins from both and roughly chop the flesh
Heat the oil in a large, non-stick frying pan, add the black bream fillets, skin-side down, and sear for 3–4 minutes, until well coloured underneath. Turn over and cook for another 2 minutes, or until just cooked through
1 tbsp of vegetable oil
9
Place the roasted aubergine, tomato and potato crush in the centre of each plate and arrange the fish on top. Drizzle the kachumber around the plate and serve immediately
After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.
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Seared black bream with roasted aubergine, tomato and potato crush and kachumber
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Seared black bream with roasted aubergine, tomato and potato crush and kachumber
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