Recipe for Steamed Fillet of Sea Bream with Sauce Vierge

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Yield:

4 servings

Ingredients:

Amount	Ingredient
4 x	Sea bream fillets, about 150 g each
	Salt and freshly ground pepper
1 sprg	dill
2 med	Tomatoes, seeded and diced
50 ml	Red wine vinegar
100 ml	Olive oil
20 gm	Shallots, finely chopped
15 ml	Basil, finely sliced

Instructions:

Instructions: Season the sea bream and place in a steamer. Place the dill on top of the fish.

To make the tomato vinaigrette, mix all the ingredients together, and season to taste. Warm very gently in a small pan.

Steam the fillets over the boiling court bouillon for about 2-3 minutes.

The fillets should curl a bit, which is a sign of freshness.

Arrange the fish on a plate or dish with the skin uppermost, and cover with the tomato vinaigrette.

Use the sprigs of chervil to garnish the fish.

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