Sea bream with almond and breadcrumb crust, vinegar and thyme

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Breadcrumbed fillets of sea bream are given a rich nuttiness thanks to ground almonds and a bright zestiness thanks to plenty of vinegar. Perfect in the sunshine with a side salad for when you’re craving Sicilian flavours.
This recipe is taken from Sicilia by Ben Tish (photography by Kris Kirkham). Published by Bloomsbury Absolute, priced £26. Available now.



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