Started to eat this wonderful fish dish before remembering to photograph it

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wild sea bream with pakchoi and potatoes Boxing Day 2017

It was such a wonderful looking fish that the photograph was forgotten until the meal was started. Anthony J Sargeant very simply pan fried this superb fillet of Wild Sea Bream (see previous post) then deglazed the pan with a little fish stock and added lemon juice and just a very small spoonful of black olive tapenade to give a depth to the juices. Served with some char-grilled pak choi and a few new potatoes.

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