4 bream fillets,170g each
20 Bouzigues oysters
1 diced shallot
1tsp each of chopped chives, dill, chervil
2 large, seeded tomatoes
3tbs basil purée
150ml olive oil
Fleur de sel
Szechuan pepper, roasted
Open the oysters, reserving the juice. Put the fillets on an oiled baking tray, brush with olive oil and bake in a moderate oven for 10 minutes. Chop the oysters, combine with shallot, herbs, diced tomatoes, seasoning, 4tbs olive oil and the juice of half a lemon.
Mix the basil purée with 3tbs olive oil, season and add a squeeze of lemon juice.
Spread a strip of oyster tartare across each plate. Lay a fillet of bream on top. Season with fleur de sel and Szechuan pepper, coarsely ground. Spoon a little basil purée around the fish.
Accompany with courgette flowers, dipped in tempura batter and deep-fried.