Day 3: Roasted Sea Bream and a Zucchini, Artichoke and Pea Gazpacho


It was time to eat the fish. And the way I love to cook sea bream is pan fried for that signature golden crisp and then lightly roasted to cook through. The baby sea bream had a really supple and sweet flesh so I wanted to keep flavours simple to bring that out. If you can't tell by now, I love lemon, olive oil and black pepper in the Summer so naturally, that also went on the roasting pan with the fish. 

For the Gazpacho, I had peas and some artichokes left from yesterdays meal. So I blitzed them up with raw zucchini, lemon juice, some rind and parsley for a green gazpacho side dish. I added some water to loosen up the cold soup and let it chill in the fridge before serving. This made for a perfect remedy in kicking that debaucherous city heat.

As soon as the fish was ready I coiled some butter over the crispy skin. The butter melted into the flesh instantly and I tore some dill over the top for a pop of its signature flavour. On the table we shared some crusty french bread with more of that salty and creamy butter. We ate in the shade by the balcony and lounged post meal from the delight of satisfaction... also it was just toooo hot to move!