A table with a white plate topped with cooked fish and a green salsa

Sea bream with green tomato salsa

Name: Sea bream with green tomato salsa
Total time: 30 min
Yield: Serves 2
Ingredients: 2 (about 400g each) sea bream; 2 stalks lemongrass finely chopped; 50g ginger peeled and grated (or use ginger paste); 100g coriander; 3 lime leaves; 120ml olive oil; 3 green tomatoes grated; 2 spring onions finely chopped; 60g coriander chopped; 2 lime leaves sliced; 20ml fish sauce; a pinch sugar

Ian Daw

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Serves 2

Easy

Total time: 30 mins

+ marinating

A star rating of 5 out of 5.3 ratingsRate

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This recipe gives you hits of flavour, yet with a light touch – bream can be purchased from most places these days, but if you can’t get hold of it, you can substitute for sea bass

Gluten free

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Alternatives

Complete the dish

Try this recipe for sea bream with green tomato salsa, then check out our whole sea bream, steamed sea bream, sea bream ceviche and more sea bream recipes.

Recipe tip: Ask the fishmonger to remove all the bones, leaving the head and tail on. Put the marinade inside the fish and all over the outside the day before cooking for the best result.

Ingredients

Nutrition

2 (about 400g each) sea bream

MARINADE

2 stalks lemongrass

finely chopped
50g ginger

peeled and grated (or use ginger paste)
100g coriander
3 lime leaves
120ml olive oil

SALSA

3 green tomatoes

grated
2 spring onions

finely chopped
60g coriander

chopped
2 lime leaves

sliced
20ml fish sauce
a pinch sugar

Nutrition: per serving

kcal807
fat69.2g
saturates11.7g
carbs7.7g
sugars4.6g
fibre3.9g
protein36.3g
salt3.1g

Method

step 1

Blend the marinade ingredients in a food processor until smooth. Rub the marinade all over the insides and outsides of the fish, then marinate at room temperature for a few hours.
step 2

For the salsa, mix together all of the ingredients with a pinch of salt and leave at room temperature while the fish marinates.
step 3

Heat the oven to 220C/fan 200C/gas 7. Put the marinated bream on a baking tray and roast for 12-14 minutes, lifting the belly up gently using a small knife to check the fish is cooked through. Top the fish with the salsa just before serving.

Try our best fish recipes

Authors

Ian Daw

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A star rating of 5 out of 5.3 ratings

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