Sea Bream filet with parsnip and carrot purree and roasted brussel sprouts

“There’s a fine line between fishing and standing on the shore looking like an idiot.” Steven Wright 

There’s also example and another option of guys going “fishing”. The important part is not to forget the rod in addition to all the liquid content, if you know what I mean.

Coming back to my sea bream. Living in a country which is not pampered with fresh seafood, the choice at the fish counter usually is “take it or leave it”, with usually 2 days a week with more choice brought in. Most of the time, planning a fish dish, it’s best to rely on Sea Bream (or plan B – salmon is always there). 

This was also one of the ideas influenced by the food and restaurant expo last weekend. Well the part about parsnip and carrot puree. The Sea Bream and brussel sprouts came further along the way.
Another downside of not being a “fish country”, people at the fish counter are not always eager to clean the fish even if you ask them to. Eventually if they do, most of the time you still have to finish at home. I usually don’t bother any more and do it myself. Especially with the Sea Bream – apart from the fact that its fins are very sharp, there is not much inside. Filleting is a different story, but once you know a few moves – not difficult to accomplish either.
A short tutorial video how to:

I bought the cheapest tweezers at the cosmetics store for picking out bones – works perfect.

Ingredients (serves 2)
* 1 Sea Bream 
* 3-4 medium parsnips 
* 1 medium carrot 
* ~10 brussel sprouts 
* Garlic (or home made garlic sauce – will add a post on my Grandma’s recipe to refer to) 
* Milk (soy) 
* Herbs (thyme, marjoram) 
* 1-2 tablespoons olive oil 
* Salt’n’pepper 

The Sea Bream is cleaned and the filets are ready. Prepare the parsnip and carrot puree. Peel the vegetables, dice and cook in 50/50 water and milk. I’m not a dairy fan, thus use soy milk instead. Add a pinch of salt. Once cooked, add some chopped garlic, herbs to taste and puree with a blender. Garlic jumped in later – the puree itself without the herbs and garlic would have been good with something more meaty. For a combination with delicate white fish it was too sweet for my taste. 

The puree takes up most time to make, so once ready get to cooking the fish. Heat the pan, drizzle some oil and cook the filets a few minutes per side, turning once, sprinkled with salt’n’pepper to taste. 

On another pan fry brussel sprouts with a bit of olive oil, salt’n’pepper to taste. Serve and enjoy!

Bon appetit!

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