Grilled sea bream with charred tomato & olive salsa
Waitrose and Partners

Grilled sea bream with charred tomato & olive salsa

Josh Katz says “Bream is a great centrepiece. It’s quite delicate but cooking it whole ensures it stands up to the heat of the grill.”

    • Serves4
    • CourseMain meal
    • Prepare20 mins
    • Cook25 mins
    • Total time45 mins

    Ingredients

    • 180g pack The Levantine Table Herby Labneh Yogurt Dip
    • 3 anchovy fillets, finely chopped
    • 4 whole sea bream, scaled and gutted (available from the fish counter), skin patted dry and scored 3 or 4 times
    • 60ml olive oil
    • 4 flatbreads, grilled

    For the charred tomato & olive salsa

    • 400g cherry tomatoes
    • 45ml olive oil
    • 1 tbsp light brown soft sugar
    • 1/4 x 20g pack lemon thyme, leaves only
    • 1 1/2 pared zest, 1/2 fine zest, then cut into wedges
    • 1 large shallot, thinly sliced
    • 2 clove/s garlic, thinly sliced
    • 60g nonpareille capers, drained and rinsed
    • 80g Kalamata olives, pitted and halved
    • 30ml red wine vinegar