Sea Bream with Pak Choi and Tomato and Ginger Chutney

Having been fortunate to have eaten in several of Jason Atherton's restaurants, a few years ago I was drawn to his book Gourmet Food for a Fiver. If you're looking to impress with your dinner party, this is a great place to start. The dishes are fairly simple to create, but are a level above your standard home cooked food. Furthermore, as the title suggests, you won't damage the credit card too much in the process.

Enough waffle, this dish is so easy to make and is so light and flavoursome. I actually treble the chutney ingredients as it keeps well in an airtight container in the fridge and goes well with cheese or cold meats.

For 4 people:

Ingredients: 4 Sea Bream Fillets with skin. Seasoning. 3 tbsp Olive oil. 2 Heads of Pak Choi. Lime Wedges.

For the Chutney - 40g Brown Sugar, Tbsp Honey, 40ml Rice Vinegar. Cinnamon Stick. 4 medium Tomatoes chopped. Tbsp grated Fresh Ginger. 1/2 tsp cracked Coriander Seeds. Tbsp chopped Mint Leaves.

Method:

1. Rinse the Fish, pat dry with kitchen paper. Check for bones. Season both sides, cover and chill.

2. To make the chutney, put the sugar, honey, vinegar and cinnamon into a medium sized pan and stir over a medium heat until the sugar is dissolved. Reduce the heat and add the tomatoes, ginger and coriander. Cook for about 30 minutes on a low heat, stirring occasionally until the mixture has thickened. Discard the cinnamon, add the mint and season. Keep warm.

3. Heat 2 tbsp. of olive oil in a large pan over a medium heat. Fry the bream skin side down for 2 minutes or until the edges are golden. Turn and cook for a minute or two until the fish is cooked through.
4. At the same time, saute the trimmed Pak Choi in 1 tbsp. of olive oil until wilted. Season with salt.

To serve, place the fish in the middle of a warm plate and top with the chutney. Arrange the pak choy and lime.