Sea-bream on plate
Pan-fried Sea Bream with Heritage Tomato Salad and Salsa Verde
Courtesy of Callum Graham, Head Chef, Bohemia Restaurant at The Club Hotel & Spa in Jersey, UK
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Courtesy of Callum Graham, Head Chef, Bohemia Restaurant at The Club Hotel & Spa in Jersey, UK


1 large fillet sea bream
100g heritage tomatoes – as many different colours as possible
20g olive oil
Salsa Verde
10g basil
10g parsley
10g chervil
10g dijon mustard
10g capers
10g anchovies
Juice of 1 lemon
200g vegetable oil
Lemon wedge
Knob of butter


1. To make the Salsa Verde place all the ingredients apart from the vegetable oil into a blender and blend, slowly adding the oil a bit at a time (as if you were making mayonnaise). Once made, place into a bowl and put on the side until required later on.
2. For the tomato salad element, slice the heritage tomatoes into different shapes and sizes and toss in a little olive oil and salt.

3. To cook the tomato salad, place a pan on the heat, once it is warmed through on medium heat, add the tomatoes to the pan. It is important to cook the tomatoes hard and quick you don’t want them to break down.

4. Once the tomatoes have been in the pan for 1 min take the pan off the heat and add 2 tablespoons of the salsa verde.

5. Toss the tomatoes in the dressing, season and spoon into a serving bowl.

6. Now everything has been done, you can cook the sea bream in a medium-sized pan with some vegetable oil. Place the pan on medium heat, season the sea bream fillet with salt and once the pan is hot, place in the pan skin side down.
7. You want to achieve a really nice crispy skin, to help with this use a spoon or a spatula to hold the fillet down for the first 30 seconds.

8.Cook the fish for 2 minutes on either side, once you have flipped the sea bream and cooked for 2 minutes, remove the pan from the heat, add the knob of butter and squeeze of the lemon and baste the fish, creating a nice glaze to coat the fish with.

9. Carefully place the sea bream fillet on top of the tomato salad and serve.