Truffle-baked bream


This simple but luxurious dish works well seasoned with fresh chervil or tarragon, as the anise flavour works really well.

By Angela Hartnett
From Saturday Kitchen



  • 2 sea bream fillets, around 150g-200g/5½oz-7oz per fillet, skin on
  • 1 unwaxed lemon, very thinly sliced
  • 2 sprigs fresh rosemary
  • 5 tbsp olive oil
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp torn basil
  • 1 garlic clove, finely chopped
  • 150ml/5fl oz lobster bisque (from a tin is fine)
  • 25g/1oz black truffle butter (or unsalted butter plus a splash of truffle oil)
  • handful dried porcini
  • handful chopped fresh chervil or tarragon, or other fresh herbs
  • flaked sea salt and freshly ground black pepper

For the bread crust

  • 300g/10½oz strong white flour
  • pinch salt
  • knob of butter, melted, for brushing
  • sprig fresh rosemary, finely chopped
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