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6
Easy
30 min
By Joanne Harris and Fran Warde
Published 2005
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.
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.