This is one of those dishes that looks like you’ve made a massive effort yet involves the minimum amount of work. You could substitute pretty much any white fish for the sea bream, although if you choose something chunkier like cod fillets, you will need to add on a couple more minutes cooking in the oven. My favourite artichokes are made by Waitrose-they’re not too tough and have a delicious garlicky marinade. If you are short of time you don’t have to make your own mayonnaise-just use a good shop-bought one.
- For the mayonnaise
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 1 teaspoon mustard powder
- 2 teaspoons white wine vinegar
- 2 teaspoons pink peppercorns, crushed
- 250ml rapeseed oil
- 1 tablespoon finely chopped dill
- For the fish bake
- 4 small courgettes, about 500g, cut into 5mm thick rounds
- 4 large spring onions, roughly chopped ( I used purple spring onions)
- 1 x 280g jar marinated artichokes in oil
- 75g pitted black olives
- 4 large sea bream fillets
- Place the egg, egg yolk, both mustards, vinegar and peppercorns in the small bowl of a food processor. Add a pinch of salt and some ground black pepper and blend for a few seconds. With the motor running slowly drizzle in the oil until the mayonnaise is thick. Stir in the chopped dill and taste and season again if necessary. Scrape into a bowl, cover and chill until ready to serve.
- For the fish bake, heat the oven to 220˚c, fan oven 200˚c, mark 7. Place the courgettes and spring onions in a roasting tin and toss with about 2 tablespoons of the oil from the jar of artichokes. Season with salt and ground black pepper and cook in the oven for about 20-25 minutes, giving the vegetables a stir halfway through cooking.
- Add the artichokes and olives and stir. Season the fish fillets and lay on top of the vegetables. Bake in the oven for 12-15 minutes until the fish is just cooked. Serve with the mayonnaise.