Simply grilled sea bream with tomato & red onion salad
This simple meal is ideal for a quick summer supper... You can swap the sea bream for other whole fish, such as mackerel, sea bass or sardines.
Course: Main Course
Cuisine: Dairy Free
Author: Guest contributor - Gaby Prothero
2fresh whole sea bream
selection of tomatoes eg 4 large tomatoesroughly chopped and handful of cherry tomatoes halved
1/2 small red onionfinely sliced
1handful fresh basil leavesfinely sliced
1tbspvirgin olive oil
a splash of balsamic vinegaror other salad dressing if preferred
Heat the grill. (Alternatively a griddle pan will also work well but be sure to heat it to very hot before putting the fish on to it.)
With a sharp knife, make 2-3 slits in the flesh of the fish on both sides. Rub the fish generously with sea salt on both sides and into the slits. Grill for 4-5 minutes on each side.
Meanwhile make your tomato salad with chopped tomatoes, red onion, finely chopped basil, salt & pepper, olive oil and a splash of balsamic vinegar. I used Belazu white balsamic which is just fab.
Remove the fish from the grill. While it’s still hot, grill the bread for 2 minutes on each side (or until lightly golden). Remove from grill and rub on side with the peeled and bashed garlic clove. Drizzle with olive oil and serve with the fish and tomato salad. Simples.
You can swap the sea bream for other whole fish, such as mackerel, sea bass or sardines.