Recipe - Steamed Fillet Of Sea Bream With Sauce Vierge

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

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 23 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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