Peel a sweet melon with a sharp knife. Cut the melon in half, scoop out the pips and slice very thinly.

For the Cape Bream, only use the freshest Fish With A Story sourced from ABALOBI. Fillet the bream, cut out the belly and pinbone, then carefully take the skin off the fish.  Now it's time to slice the bream as thinly as possible.

For the garlic chips, peel garlic and slice them as thinly as possible with a sharp knife or mandoline. Soak the garlic in milk overnight to reduce the bitterness. Strain off the liquid and fry at 150 °C until golden brown and crispy. Season when hot with salt.

Now to make the gremolata oil.  Heat up 100 ml of vegetable oil to 75 °C. Add 100 g of parsley, zest of one lemon, one clove of raw garlic to the hot oil and blend with a hand blender, keeping the oil at 75 °C for 10 minutes.  For the best result, we infuse the oil over night. Strain it off the next morning with a fine sieve. The result should be a dark green flavourful oil. 

To make the garlic emulsion: in a handblender jug, add half a clove of garlic and 100 ml of milk. Give that a pulse with your hand blender, now slowly add 300 ml of vegetable oil to the milk while constantly blending, go slowly otherwise it will split. The mixture will become smooth, glossy and thick, like mayonaise.  Season with salt.

(This recipe is an Overture classic and is great with bread, you can thank us later!)

Now drive to your local beach and harvest fresh dune spinach. Please wash properly as it can be very sandy. Store in an airtight container.

To assemble:

Lay down the melon slices first. In between the melon place your sustainable and traceble Cape Bream slices. Add a few dollops of garlic emulsion on top of the melon. Place about 5 garlic chips on top (they are very strong, a little goes a long way). Now  to add more flavour to the dish using fresh herbs we are going to place the dune spinach, fresh mint, fresh basil in between the melon and fish. Thinly slice a jalepino chilli, seeds and all and use about five slices on the fish. Now dress the whole dish with the gremolata oil and finish with fresh lime juice, zest and season with salt.