Anne Burrell's Seared Sea Bream with Fregola and Vegetables

By Food Network · 60 min

Ingredients

Instructions

1. Bring a large pot of water to a boil and season it well with salt. Set up an ice bath with salt.
2. Boil the asparagus for 3–4 minutes until tender and bright green, then move to the ice bath. Repeat with the sugar snap peas. Once cool, pat dry and slice the snap peas into bite-sized pieces.
3. Bring the water back to the boil, add the fregola and cook 7–8 minutes until tender. Drain and toss with a drizzle of olive oil.
4. Heat a large stainless-steel pan over medium-high heat with a drizzle of oil. Add the garlic and red pepper flakes, cook until golden, then discard them. Add the asparagus, warm for 2–3 minutes, season with salt and set aside.
5. In the same pan, add the diced zucchini, season with salt and sauté 2–3 minutes. Add the white parts of the spring onions and cook 2–3 minutes until translucent. Add the fregola and toss. Pour in the chicken stock, bring to the boil, then simmer gently until tender. Stir in the lemon zest and juice, the snap peas and 1/2 cup Parmesan until combined.
6. Score the fish skin lightly and pat very dry. Heat enough oil to coat a large nonstick pan over medium-high heat. Salt the fish on both sides, place skin-side down and press with the oiled base of another pan. Cook about 2 minutes, then flip and cook 2–3 minutes more until just cooked through and flaky.
7. For the pesto, blend the spring onion greens, arugula, pine nuts and remaining 1/2 cup Parmesan. Slowly add 1/4 cup olive oil, adding a little more if too thick. Season with salt.
8. To serve, spoon the pesto onto plates, add a small pile of asparagus, top with the fish skin-side up and the fregola, then garnish with the sorrel tossed in lemon juice.

Summarized from Food Network's video. Watch it for the details.

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GarlicCheeseLemonScallionParmesan cheeseZucchiniPine nutAsparagus