Basil-poached Sea Bream

This is another one of Gordon Ramsay's recipes from the "F-Word", except I used sea bream instead of black bream. You can watch the full preparation video here. It's a quick and easy recipe, and things can hardly go wrong. I still prefer my fillet pan fried rather than poached, but on the positive side this is healthier and easier to cook as you just can't burn it! You can obviously try this with other fillets, such as sea bass or red snapper.

Score the fillet on the skin side, season with salt and pepper, then place some basil leaves in the middle of some cling film, drizzle with olive oil, top with the fillet and basil leaves again, then fold into a tight parcel. You might want to double seal it with another sheet of cling film, to ensure that water won't leak into the fish. Do the same for each fillet. Bring a large saucepan of water to the boil and gently drop the parcels into it. Cook for about 11-13 minutes, depending on thickness of the fillets.

While the parcels are poaching, prepare some shallots and toughly chopped streaky bacon. Heat some olive oil and add the shallots until coloured, followed by bacon and fresh thyme. Fry the bacon until golden and crispy, then add the pees and saute' with some white wine.

Remove the parcels from the water, unwrap and serve on top of the pees, bacon and shallots, topped by some of the basil leaves left in the parcels.