Sea bream with potatoes and spring onion- Recipe by coolinarika.com -
This simple and delicious meal is a Mediterranean classic. The grilled fish is subtly enhanced with rosemary and olive oil, and served with boiled potatoes.
Combine the Vegeta with the olive oil and mix until blended. Rub into the fish skins. Place the fish under a hot grill and grill until done, basting with a rosemary sprig dipped into the olive oil and Vegeta. Meanwhile, prepare the pesto. Finely mince the garlic, chop the flat-leaf parsley and combine until blended. Boil the jacket potatoes, allow to cool briefly, then peel the skins and slice them. Add the chopped spring onions, then drizzle with olive oil and balsamic vinegar, and toss. Sprinkle some parsley and garlic pesto on the grilled fish, drizzle with olive oil and serve with the potato salad.
Serving: Sprinkle some parsley and garlic pesto on grilled fish, drizzle with olive oil and serve the fish with the potato salad.
Chef's tip: To prevent the fish from sticking to the grill, brush with olive oil before grilling and use two spatulas to turn the fish over. Always add salt to the water before boiling potatoes as it brings out their natural sweetness.