2 sea bream (each 500g)
4 carrots, thinly sliced
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
100ml olive oil
Pinch of saffron
100ml white wine
50ml wine vinegar
20 mint leaves, chopped
Salt and pepper
Black olive paste
Olive oil, butter, lemon juice and seasoning for cooking
Fillet the sea bream and remove the skin. Reserve the skin and use the bones to make a simple stock.
Heat half the olive oil and the saffron in a wide pan. Add carrots, onions and garlic and stew. When soft, add the vinegar and cook until the liquid has evaporated. Add the wine and cook until evaporated.
Remove from heat, add chopped mint and remainder of the oil. Season with salt and pepper.
Flour the fish skins and fry in olive oil - another pan placed on top keeps them flat. Reduce the fish stock to two tablespoons. Whisk in a small amount of olive paste - the mixture should still be slightly liquid. Cut each bream fillet in half to form eight pieces.
Make a circle on the plate with the black olive paste. Place a small amount of carrot mixture in the centre then place one fish piece on top. Add another layer of carrot then a second piece of fish. Add a final layer of carrot mix. Pour any oil left from the carrot mix around the fish. Decorate with fried skin.