Lemon and Basil Griddled Sea Bream

Tonight my eldest asked me what was for dinner then sighed immediately, saying "let me guess.... rice, am I right?"

She would have been right, as I had been to the fishmonger in the morning and bought a sea bream, intending to steam it with dried lily flowers, cloud ear fungus and soy sauce, but following this little exchange, I decided to indulge her.

I remember many years ago going to a restaurant called Lemonia with my big sister, where we sat close to Bob Hoskins. We had a lovely dish of griddled sardines, fragrant with lemons and olive oil and I wanted to try and replicate this. In fact, I think there are few things in life nicer than tucking into a big plate of really fresh, griddled fish with a big wedge of lemon, some decent company and preferably a sea view.

We ended up sharing this dish of griddled sea bream, some slow-cooked chick peas with chorizo and tomato and garlic and rosemary roasted potatoes. The eldest made pizza using this Cook Italian pizza kit from Tesco, which was better than I had expected it to be!

Last year on our holiday to Tuscany, I visited a local producer (Novo Frantoio) and horrified my husband by returning with a 3 litre can of olive oil (I had packed light intentionally). Here it is:

Ridiculously tasty olive oil

Words cannot even begin to describe how delicious and beautiful this oil is! I am already starting to worry what I will do when it runs out!

Ingredients

• 1 sea bream, gutted and scaled
• 1/2 lemon, cut into slices
• Grated zest of 1/2 a lemon
• Salt
• Ground black pepper
• 3-4 sprigs of fresh basil
• Plenty of extra virgin olive oil

Serves 1, or can be shared as part of a bigger meal

Instructions

• Wash the bream and pat dry with kitchen towels. Using a sharp knife, slash each side three times, taking care not to cut through the bone
• Sprinkle salt and pepper inside the cavity of the fish, then stuff with 3-4 slices of lemon and 2-3 sprigs of fresh basil leaves
• Place the fish in a dish and pour over extra virgin olive oil to coat the fish. Sprinkle freshly ground black pepper on each side, then leave in the fridge for 20-30 minutes to marinate if you have time
• Heat a griddle or frying pan until very hot. Remove the fish from the fridge and sprinkle salt over both sides, before adding to the griddle. Using a spatula, press down on the fish periodically and griddle for 6-7 minutes on one side

• Carefully lift the fish with a spatula (I use two) and turn over. Griddle on a high heat for a further 6-7 minutes, or until the flesh turns opaque throughout
• Remove the fish from the heat and place on a warmed serving dish. Add the freshly grated lemon zest to the fish and pour the oil from the pan over the fish. Add a little fresh olive oil, then garnish with a few fresh basil leaves
• Serve immediately

Lemon and Basil Griddled Sea Bream