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    Sea bream with roast tomato salsa

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    Sea bream with roast tomato salsa

    This salsa will work with chicken, seafood or any robust fish. Adjust the amount of chilli to taste, but don’t add so much here as to overpower the delicate flavour of the bream.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 28 minutes
    • Total time: 48 minutes, plus marinating 50 minutes

    Serves: 12


    • 12 Ripe tomatoes
    • 3 Red chillies
    • 2 Limes, juice of
    • 3 tbsp Chopped coriander
    • 1 Red onion, finely chopped
    • 4 Garlic cloves, finely chopped
    • 3 tbsp Olive oil
    • 12 Sea bream fillets, 150g each


    1. Preheat the oven to 220˚C/gas 7. Arrange the tomatoes and chillies on a baking sheet and roast, turning twice, for about 20 minutes, until the skins are charred. Deseed the chillies and blitz with the tomatoes in a mini food processor to make a rough salsa. Add all the remaining ingredients, except for the fish, and mix together well.
    2. Score the fish fillets twice on the skin side. Marinate them for 20 minutes in half of the salsa (reserve the rest). Cook the drained fish on a hot barbecue or in a hot griddle pan for 3–4 minutes each side. Serve with some of the reserved salsa.

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