Seabream with Gnocchi…

in tomato sauce with black olive and garlic dressing…

Serves 4… Ingredients

• Seabream     2 whole fishes

• Potato gnocchi 250 g

• Tomato passata 250 ml

• Garlic 1/2 clove

• White wine 50 ml

• Unsalted butter 20 g

• Vegetable oil 1 tsp.

• Table salt 2 pinches

• White ground pepper 1 pinch

• Atsina Cress 1 punnet

• Black olives and garlic dressing


Ingredients for the dressing

• Chopped Black olives 20g

• Chopped flat parsley 1 tsp

• Chopped tomatoes 1 tsp.

• Chopped garlic 1/2 clove

• Olive oil 100ml

• Seasoning.



Buy the Seabream from the fishmonger and ask for your fish to be filleted.

• Once home, place your fillet skin down on an absorbent piece of tissue paper and season well. Keep in the fridge until needed.

• Make your olive dressing by adding the chopped ingredients together with the olive oil and seasoning, reserve.

• Cook the potato gnocchi for 4 to 5 minutes in boiling water with a pinch of salt, drain and keep aside.

• Pour the tomato Passata in a sauce pan and add the 1/2 glove of garlic (finely chopped) the white wine and one pinch of salt, reduce on a low heat for 5 minutes.

• Pour some oil and add a 20g of butter into a non-stick frying pan, place on a medium heat and wait until the butter is completely melted.

• Add the fish to the pan skin down and cook for 4 to 5minutes, turn the fillet over and cook for a further 2 minutes.

• Add the potato gnocchi to the tomato sauce and reheat. Once hot, place the gnocchi at the center of the plates, place the Seabream fillet on top and serve with the black olive dressing.

For over twenty years, Franck Pontais has been creating the finest gastronomic experiences for celebrities, large corporations and small groups of friends and family. For more information or to hire Franck see