Recipes

Recipes

RECIPE OF THE MONTH

JULY 2017

 

GRILLED SEABREAM FILLET WITH FRESH SALSA

& NEW POTATOES

 

INGREDIENTS FOR 4 PEOPLE


4 fillet of sea bream approximately 150 gr each
2 tablespoons of extra virgin olive oil
Sea salt and freshly crushed black pepper
500g  new potatoes
Fresh mint 

For the salsa:


2 large ripe tomato skinned and seeded
2 small green pepper seeded
2 heads of spring onions
2 fresh red chillies
2 garlic clove peeled
1 lemon juice
Finely chopped fresh coriander
1 table spoon extra virgin oil
Salt and freshly ground black pepper

 

 

METHOD

 

 

To prepare the salsa finely dice the tomatoes, spring onions, green pepper, chilli and garlic in a large bowl. Add the lemon juice, 
the extra virgin olive oil, salt and pepper, stir and cover.

 

Preheat the top grill to high and in the meantime pour the new potatoes in boiling water and cook for about 10 minutes (depending on size), 
drain them, put in a bowl and season them with olive oil, mint, salt and pepper.

 

While the potatoes cook, spread a little salsa over a grill tray and place the fillets skin side up, 
brush them with olive oil and season with salt and pepper. Grill them for about 5 minutes or until the fish is just cooked (no need to turn it over).

 

Serve the hot fish with the remaining of the cold salsa and the warm new potatoes.




Buon appetito!



Head chef Aziouz Lammali