Truite de mer Sauce Verte

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The fresh green sauce complements the grilled sea bream perfectly in this tangy, summery dish. Serve the fish, if you like, on a bed of ribbon pasta with grilled tomato halves.

Ingredients

  • 6 X filleted sea bream (500 g each before filleting)
  • 1 clove <

Method

Dry the fish with kitchen paper, and score the skin to stop the fillets curling up. Heat the grill to high, oil a baking tray and arrange the fillets skin-side up. Cook for 5 minutes. Meanwhile, put the remaining ingredients in a blender and blitz, or chop finely and combine into a sauce. Turn the fish, cook for a further 2 minutes and serve at once with the freshly made sauce.