I'd like to say this is because over the past year we've become complete piscatarians, but sad to say the truth is we're more susceptible to a damn fine offer at the fish counter. Still, it's pretty bloody good excuse to crack this dish out for a second time.
It's a definite all-rounder this one; the crispy skin and lemony gremolata hints sing out 'summer', whilst the chickpea and tomato stew take the edge off the spring evenings. Give it a go, you'll surprise yourself! It's so good Milo ended up having an extra chunk of my fish/skin, which was gratifying if annoying.
Wine Time
The previous paragraph should give you a good idea where we're going with the wine match: Something lemony and fresh to balance the herbs and fish, whilst crisp enough to cut through the pulses creaminess: It's got to be a young, fresh and zippy Muscadet hasn't it? Get a bottle that has been left on the sediment (sur lie), and it'll have a little extra texture which you were looking for.
Brilliantly enough for those of us on a shoestring budget, if you can't get hold of a good-yet-cheap Muscadet, look for a Picpoul. It's a great little citrus bomb from the South of France, comes in a mad bottle and shouldn't set you back more than a tenner. Even better, it's one of those wines only those in the know drink, so you'll like a mighty vino swell when you get it out of the fridge.
sources
pan-fried sea bream with spiced chickpeas and gremolata - Delicious, April 2013, p135
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