Sea Bream with Tomato Salsa, October 25th 2012

Sea Bream with Tomato Salsa


  • 4 x Bream Fillets
  • 1 Tin Chopped Tomatoes
  • 2 tbsp Chilli Relish
  • 1 Onion chopped
  • 1 clove garlic crushed
  • Splash Red Wine Vinegar
  • 500g New/Salad Potatoes


  • Start off by boiling your potatoes.
  • For the salsa, fry off the onion a garlic in a saucepan until softened. Once you’ve done that add the chopped tomatoes chilli relish and the red wine vinegar and reduce until thick.
  • When the salsa is nearly ready, oil a grill pan and grill your bream fillets until the flesh turns opaque pour over the salsa and serve.

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