sea bream with sauce Kerkennaise

Preparing the ingredients. Peel the sweet potatoes and cut them into slices. Cut unpeeled courgettes into slices, do the same with a cucumber and a few onions. Make a bouquet garni from rosemary, thyme and sage. Remove the zest from an unsprayed lemon and cut the lemon itself into slices. The fish. Season the abdominal cavity of the sea bream with salt and pepper. Stick a bouquet garni in it. Grill the fish in a griddle pan for 4 minutes on each side until the meat is cooked through. Keep the baked fish warm in an oven on 85°C. Spray the cucumber, zucchini, onion and sweet potato with olive oil and fry them in a dry griddle pan until cooked through. Season with salt and pepper while baking. Sprinkle watercress seeds over it. You can buy these in Turkish specialty stores. Kerkennaise. This cold Tunisian tomato salad gives a refreshing touch to this dish. You can make this salad in advance and keep it in the fridge.

Skin about five tasty tomatoes, especially no water pockets. Put them in boiling water for 20 seconds and immediately cool them under the tap. Cut the skin and remove it. Cut them into quarters and remove the seeds. Chop the tomatoes in the cutter, but they must not become mushy. Chop a bunch of parsley leaves in the cutter. Press five cloves of garlic and fry them in a little olive oil in a pan. Let it cool down. Finely chop some semi-dried cherry tomatoes. Chop some mint leaves. Mix the diced tomatoes and the cooled crushed garlic with the olive oil, chopped parsley, finely chopped dried tomatoes, a few tablespoons of tomato puree and chopped mint. Season with a pinch of cumin powder, pepper and salt. Put the preparation in the fridge until use.

Finishing off. Place the fish on the plate and arrange the vegetables and the cold Kerkennaise salad next to it. Finish with olives, zest and a lemon slice.