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Grilled Sea Bream with Warm Tomato Vinaigrette
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| Ingredients |
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8 Bream fillets, scaled and de-pinned (your fish monger will do this for you) |
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Juice of 1 lemon |
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Olive oil or sunflower oil |
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Salt and pepper |
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For the vinaigrette: |
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3 tomatoes, peeled, de-seeded and chopped |
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1 teaspoon chopped fresh tarragon, basil or chives |
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1 shallot very finely chopped |
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3 fl oz olive oil |
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1 tablespoon fresh lemon juice |
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Salt and pepper |
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| Method |
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Score the sea bream across the skin lightly 3 times and season with salt. |
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To grill the fish, dry the fish on kitchen paper, brush the grill rack and fish with olive oil, lay the fish on the grill rack and season generously. |
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Grill for about 4 -6 mins on each side. Check to make sure they are cooked through by gently turning over with a fish slice and using a cocktail stick and insert if there is no resistance the fish is cooked. |
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Mix the vinaigrette ingredients in a small pan and heat gently. The dressing should be warm not hot. |
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Pour the dressing over the hot fish and serve with crusty bread. |
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