Sea Bream with Petits Pois a la Francaise




For the Fish-

Sea bream – 2 fillets

Salt – as required

Pepper – as required

Lemon juice – 2 tblsp

Veg oil – 4 tblsp


For the Petits Pois a la Francaise-

Garden peas – 200gm

Gem lettuce – 100gm

Shallots (sliced) – 20gms

Bacon (finely chopped) – 5 strips

Garlic – 2 cloves

Chicken stock – 50 ml

Cream – 50ml

Salt – as required

Pepper – as required


For Garnish-

Pearl onions – 6 pcs

Micro greens – as required


  1. In a sauce pan , put the peas, Gem lettuce, stock, shallots, cream, garlic salt and pepper, bring to the boil. Simmer and cook till tender.
  2. Pour the mixture in a food processor and blend to a smooth puree. Strain into another sauce pan and set side.
  3. Season the fish with salt pepper and lemon juice .
  4. Heat a saute pan add oil and pan fry the fish skin down to a golden crisp color and turn to the other side and cook for another minute until done.
  5. Heat another pan and cook the bite sized chopped bacon.
  6. Re-heat your pureed peas and spread in a plate, place the fish over it and sprinkle with the pan fried chopped bacon.
  7. Garnish with micro greens and pearl onions.

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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