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Pan Fried Gilthead Bream

Pan fried Gilthead Bream by Matt Slater
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Serves two


Recipe is provided by Simon Grey of the Food Teachers Centre. An organisation that is working through its Fish Heros campaign to encourage lots more school food teachers to use sustainble seafood in classrooms across the UK. 


Prep time: 10 minutes

Cooking Time 15 mins


  1. Heat 1 tbsp of olive oil in a saucepan. Add the chorizo, onion and garlic and sweat gently for a couple of minutes
  2. Add the chickpeas, tomato puree and stock. Bring to boil and cook for 5 minutes. Add in the tomatoes, paprika and fresh herbs. Cover and keep on a low heat
  3. Dry the skin of the Bream fillets, coat with plain flour on the skin side only.
  4. Heat 1 tbsp olive oil in a non-stick frying pan till hot.
  5. Lay Bream in the pan away from yourself, skin side down, and cook on a moderate heat for 2 minutes. Once the skin is crispy, turn over and cook for a further 2 minutes.
  6. Serve the Bream on a bed of the chickpea and chorizo stew and garnish with fresh coriander.

Gilthead bream

Gill Netting

Cornwall, ICES area VIIe-f

Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.

Hook and line

Cornwall, ICES area VIIe-f

Handlining is a low impact and selective fishing method and in this case includes rod and line fishing.

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