Pan-fried Bream with Olive Mash and Watercress Pesto

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Serves: 4

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Bream is similar in taste and texture to the more well-known seabass and delicious when cooked simply as in this recipe.

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Cooking Instructions

1. Start by making the watercress pesto.  Remove watercress leaves from the stalks and put with rest of ingredients in a food processor and pulse until finely chopped.  Check seasoning and refrigerate until needed.
2. Peel the potatoes and cut into even sized chunks.  Cook in salted boiling water until tender.  Remove from heat and add cream and olive oil.  Mash until smooth, check seasoning, cover and set aside while you cook the fish. 
3. Heat a large griddle until very hot.  Brush fish with olive oil and season lightly with salt and pepper.  Place on griddle for 1-2 minutes per side.
4. Divide mash between four plates and top with two fillets of bream per person.  Drizzle with the watercress pesto.