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.

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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.