Pan-fried fillet of sea bream with spinach flan

For 4 people – Preparation time 40 minutes – Cooking time 45 minutes – Medium


  • 4 fillets of sea bream
  • 1 drizzle of olive oil
  • Salt and pepper
  • Some almonds

Ingredients for the flan

  1. 500 g of spinach
  2. 4 whole eggs
  3. 200 g of sheep’s milk fromage frais
  4. 200 ml of sheep’s milk
  5. Salt to taste
  6. Nutmeg to taste

Ingredients for the glazed carrots

  1. 2 carrots
  2. 1 teaspoon of olive oil
  3. 1 teaspoon of sugar
  4. 1 pinch of salt
  5. 30 ml of water


  1. Blanch the spinach in boiling salted water for 2 minutes. Drain them.
  2. Blend the fromage frais, milk and eggs in a bowl and season.
  3. Put the spinach in 4 ramekins, pour the flan mixture.
  4. Bake in a bain-marie at 130°C for 35 minutes.
  5. Wash and peel the carrots, cutting them on the diagonal
  6. Blanch them in boiling water for 2 minutes. Drain them.
  7. Heat the oil in a frying pan, add the carrots, salt and sugar, leave them to caramelize slightly and then deglaze with water.
  8. Cook for 2 minutes longer.
  9. Heat the oil in a pan. Cook the fillets on the skin side until they are golden brown.
  10. Put the fillets on a dish, finish cooking in the oven at 160°C for 5 minutes.