Serves 5-6 as a starter.
Thoroughly mix the cure ingredients. Choose a non-metallic dish in which the fish fillet will fit neatly. Sprinkle half the cure over the base of the dish, in a layer the width of the fish.
Lay the fish over the cure, skin side down, and sprinkle the rest of the cure over it. Leave the fish to cure in a cool larder, or the fridge, for 6-8 hours – no more than 10.
3 Remove the fillet, rinse thoroughly and immediately pat dry with a clean cloth.
Meanwhile, preheat the oven to 140C/gas 1. Cut the tomatoes in quarters and scoop out the seeds. Arrange the tomato quarters in an ovenproof dish, sprinkle with a little salt and the thyme sprigs and trickle with olive oil.
Roast the tomatoes gently for 2-2½ hours until half-dried, half-roasted and nice and sweet. Leave to cool completely in the dish.
Slice the cured fish flesh from the skin at an angle. Start at the tail end, cutting it like a side of smoked salmon into 5-10mm thick slices. Remove and discard any remaining bones as you go.
Combine all the ingredients for the marinade. Add the pieces of sliced bream, along with the cooled, roasted tomatoes and any juices from the dish, and toss together well.
Leave, covered, in the fridge for at least 2 hours, and up to 4 or 5, so the flavours can marry and mingle. Remove from the fridge an hour or so before serving and toss once more.
Serve, sprinkled with a few fresh thyme leaves, with crusty bread or pitta to mop up the juices.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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