How to make
Carefully fillet the sea bream. Spread it on both sides with pesto, prepared from the blended parsley, olive oil and garlic.
Place the fish onto kitchen paper skin side down and bake it for about 10 minutes in the oven.
During this time, prepare the sauce by boiling 2-3 tbsp. of Dijon mustard with 5 fl oz (150 ml) of cooking cream and a little water, until the required density is obtained.
Season with a little tarragon and as much salt and black pepper as you like.
Serve the baked fish on the warm sauce and decorate it with capers.
The sea bream fillet with parsley pesto and mustard sauce is very tasty.
