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Jun Tanaka's Sea Bream On Spring Minestrone


  • 4 5oz sea bream fillets, boned and scored on skin side cod or sea bass could also be used
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced into 1 cm cubes
  • 1/4 cup sugar snaps, cut into ½” pieces
  • 8 asparagus spears, cut into ½” pieces
  • 1/4 cup peas
  • 1/4 cup fava beans
  • 8 sundried tomatoes, chopped
  • 1/2 cup cannellini beans
  • 3 cups fish or vegetable stock
  • 1 lemon
  • 4 tbsp light olive oil
  • 2 bunches basil
  • 2 tbsp pine nuts
  • 1 clove of garlic
  • 2 tbsp grated parmesan
  • ¼ - ½ cup olive oil


  • To make the pesto, pick the basil leaves and place in a blender with the garlic, parmesan and olive oil. Place the pine nuts in a dry frying pan and cook on the gas until golden.  Add to the rest of the ingredients, blend and season to taste.
  • To make the minestrone, pour half the olive oil into a saucepan with a tight fitting lid and heat up. Add the onions, carrots and sweat for 5mins with the lid on.
  • Add the peas, asparagus, sugar snaps, dried tomatoes & sweat for 3mins. Pour in the fish stock then add the beans. Simmer for 4 mins. Season and add a squeeze of lemon juice. Add about 3-4 tablespoons of pesto.
  • Pour the remaining olive oil into a non- stick frying pan, place the sea bream skin side down, season and cook for 5mins. Flip over and take the pan off the heat.
  • To serve, spoon a generous portion of minestrone into a bowl and place the sea bream on top.
*You will have extra pesto, it freezes great.
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