On this episode of Farmer's Kitchen, Helen is joined once again by Tom Arnell from the bull & Roo Group famous for Tom & Serg. Using fresh Spinney's ingredients including a tasty Sea Bream, Tom creates an amazing and healthy fish dish which you can re-create at home!

Watch the full episode below and see all the ingredients and recipe too.

SEARED SEA BREAM RECIPE

Here's how to recreate Tom Arnell's tasty Sea Bream fresh from Spinneys.

INGREDIENTS

Sea Bream from Spinneys

• 2 x 150g Sea bream fillet skin on

Pickled Fennel (makes 500g quantity)

• 500g fennel finely sliced
• 200g white vinegar
• 200g water
• 40g white sugar
• 10g salt
• A pinch each of coriander seeds, fennel seeds, black peppercorns, star anise

Chickpea & Apple Salsa

• 200g chickpeas drained and washed
• 1 tsp finely chopped dill
• 1 tbsp finely diced preserved lemon
• Splash of olive oil
• Pinch of salt & pepper

Cucumber & Tomato Salsa 

• 1 cucumber cored and finely diced
• 1 tomato de-seeded and finely diced
• Half a red onion finely diced
• 1 tsp fresh parsley finely chopped
• Sprinkling of lime zest
• Splash of olive oil
• Pinch of salt & pepper

Buttermilk Cabbage Slaw

• 50g coconut milk
• 1 tbsp fish sauce
• Dot of wasabi paste
• Splash of lime juice
• Pinch of salt, pepper and sugar
• 1 tbsp olive oil
• 200g red cabbage
• 200g white cabbage
• 1 green apple
• 2 x 150g Sea bream fillet skin on
• 1 tbsp olive oil
• 1 clove garlic, minced
• Squeeze of lemon juice
• 100g Greek yoghurt
• A few leaves of butter lettuce
• Fresh herbs to garnish (basil, mint, parsley, dill, chives)

METHOD

• Make the pickled fennel by placing sliced fennel in a glass jar. Put the rest of the ingredients into a saucepan and bring to a boil. once the salt and sugar have dissolved pour over fennel. Allow to cool at room temperature, place on lid and store in fridge.
• Prepare chickpea and apple salsa, mix all of the ingredients in a mixing bowl and set aside.
• Next prepare the cucumber and tomato salsa by mixing those ingredients in a separate bowl and setting aside.
• To make coconut dressing, blend coconut milk, fish sauce, wasabi, lime juice and seasonings. While still blending, add olive oil in a steady stream to emulsify.
• For cabbage slaw, finely shred the cabbage and grate apple then combine with coconut dressing in a mixing bowl to set aside.
• Heat up a pan and sear seasoned fish on garlic oil skin side down, do the same to all sides.
• Place in the oven till desired doneness, finish with lemon.
• Assemble on serving plate by spreading yoghurt as base and all other ingredients.
• Garnish with fresh herbs.