We made two courses. The first was sea bream with provencal vegetables and for desert saffron and pistachio cake served with orange and cinnamon cream.
I decided to try the main course for dinner at home. I didn't have any sea bream but substituted sea bass and then made the veg.
Basically you an aubergine, courgette, pepper and finely chop an onion and two cloves of garlic. Start by frying the onion first and then add the garlic and the vegetables add a couple of swigs of thyme and rosemary and season. Once the veg is soft add a small amount of chopped tinned tomatoes or passata and cook for about 10 mins.
Pin bone the fish and fry skin side down until crisp and just cooked. In the lesson we were told to start with oil in a cold pan, then add the fish before putting it onto the heat. The chef said this prevented the kitchen smelling of the fish as much as it cooked and it did seem to help. We didn't turn the fish over as the filets are thin enough to cook through without doing. It also allows the skin to get very crispy.
Serve the fish skin side up on a ladle of the veg and drizzle with balsamic glaze - yummy!
Here is a picture of the veg...
The chef also said variations were good such as putting cumin seeds in and serving with Moroccan chicken and that it was also good with lamb.
Here is a link to the L'Atelier des Chefs website where you can book courses and find lots more recipes http://www.atelierdeschefs.co.uk/
Recipe adapted from L'Atelier des Chefs.