Pan fried bream with Mediterranean tomatoes and cold courgette salad

Ingredients

Hot

• Two headed and scaled sea bream
• 16 black olives
• 12 cherry tomatoes
• One red onion
• A lemon
• Sunflower oil
• Thyme
• Oregano

Cold

• One medium courgette
• Half a kohlrabi
• A cup of frozen petits pois
• Three spring onions
• Mint
• A clove of garlic

The bream had been bought from the fishmonger at Aberdovey, and kept frozen since then.

Fillet the fish and marinade for thirty minutes in juice of the lemon with olive oil, half the herbs and black pepper.

Cut courgette longitudinally and use a peeler to shave courgette into strips.

Chop kohlrabi into one centimeter cubes.

Add the petits pois still frozen

Make a dressing from olive oil, balsamic vinegar, a teaspoon of wine vinegar, the mint and garlic finely chopped.

I added spring onions, but would not do so again.

Chop red onion and cut tomatoes and start to fry in olive oil, then add black olives and some of their brine.

Fry the fish hard in hot sunflower oil.