Name: Steamed Fillet of Sea Bream with Sauce Vierge
Ingredients: 4 Sea bream fillets; about 150 g each; Salt and freshly ground pepper; 1 Sprig dill; 2 md Tomatoes; seeded and diced; 50 ml Red wine vinegar; 100 ml Olive oil; 20 g Shallots; finely chopped; 15 ml Basil; finely sliced; 1 l Court bouillon

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food3	4	servings

INGREDIENTS

4		Sea bream fillets; about 150 g each
		Salt and freshly ground pepper
1		Sprig dill
2	md	Tomatoes; seeded and diced
50	ml	Red wine vinegar
100	ml	Olive oil
20	g	Shallots; finely chopped
15	ml	Basil; finely sliced
1	l	Court bouillon

INSTRUCTIONS

Season the sea bream and place in a steamer. Place the dill on top of the
fish.
To make the tomato vinaigrette, mix all the ingredients together, and
season to taste. Warm very gently in a small pan.
Steam the fillets over the boiling court bouillon for about 2-3 minutes.
The fillets should curl a bit, which is a sign of freshness.
Arrange the fish on a plate or dish with the skin uppermost, and cover with
the tomato vinaigrette.
Use the sprigs of chervil to garnish the fish.
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