Crispy Baked Sea Bream with Pecan, Cucumber, Fig, & Avocado Salad (Mr. Porter)

Crispy Baked Sea Bream with Pecan, Cucumber, Fig, & Avocado Salad

Source: The Way I Cook: James Duigan at Mr. Porter.

Ingredients

• 1 whole sea bream, scaled and gutted
• sea salt
• extra virgin olive oil
• freshly ground black pepper
• English cucumber - 1 half
• 1 ripe avocado
• 3 or 4 fresh figs, cut into sixths
• lemon juice - half a lemon
• fresh mint, handful
• pecan halves, couple of handfuls

Instructions

1. For the sea bream: Preheat the oven to 220 C (around 428 F). Using a sharp knife, cut approximately 1 cm-deep (around 1/3-inch) slices on each side of the fish. Season with sea salt and olive oil and rub thoroughly into the fish. Season both sides with freshly-ground black pepper and lay in a deep-sided baking dish. Place in the oven for approximately 25 minutes. Once cooked, transfer to a plate and serve with the salad. 
2. For the salad: Cut the English cucumber into chunks and add to a bowl. Halve the avocado and remove the stone, then scoop the flesh into bite-size pieces using a tablespoon and add to the bowl. Add the fresh figs and the juice of half a lemon. Tear the fresh mint into pieces and add to the bowl, then add the pecan halves at the last minute. Toss the ingredients together and season to taste. 

Watch the video for this recipe here.