Brillo Cleaning Guide 10/19

Pan-Fried Gilthead Bream

Peter Gorton
Serves: 4 (starter size)
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  • Gilthead bream fillets 50g x 4
  • Sunflower oil 2 tbsp
  • Sea salt and freshly ground black pepper to season
  • Peas 225g fresh or frozen (cooked until tender)
  • Egg 1
  • Egg yolk 1
  • Double cream 112ml
  • Plain flour 3 tbsp
  • Butter 2 tbsp
  • Salt and freshly ground black pepper to season
  • Fresh aubergines 500g
  • Sun-dried tomatoes 2 tbsp
  • Small onion 1 finely diced about 50g
  • Spring onions 2 chopped
  • Garlic clove 1 finely diced
  • Ground cumin to taste
  • Fresh coriander 1 small bunch, chopped
  • Honey 1 tsp


  1. BREAM
    - Heat a heavy duty frying pan. Add the sunflower oil and place the gilthead bream fillets in to the pan. Sear until the skin is crispy.
    - Turn and cook for 1 minute or until the fish is cooked.
    - Drain the peas and in a food processor, combine peas, egg yolk, cream, and flour to form a smooth batter. Refrigerate until required.
    - Melt the butter in a sauté pan. Place 1 tbsp of batter for each pancake in the pan and cook on both sides until the edges are brown. Drain on kitchen paper and keep warm.
    - Cut the aubergines in half lengthwise, brush with olive oil, lie on a baking sheet and roast for 30 minutes. Remove from oven and cool.
    - Once cool, scoop pulp away from the skin, discard the skin. Heat the olive oil in a large frying pan and sauté the onions until translucent. Add the garlic and continue to cook for one minute. Do not allow the garlic to brown.
    - Add the cumin, honey, salt and pepper and aubergine pulp, mix well and set aside to cool. Add the spring onions and coriander, place in a container until ready to use.
  4. To Serve:
    Put a warm pea pancake in the centre of a pre-heated dinner plate, place a spoon of aubergine purée on top and then the gilthead bream and serve.
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