Roast sea bream with green beans and fresh tomato salsa
Also good with wild sea bass if you are lucky enough to get it. Scottish wild sea bass occasionally makes it to these shores.
- 4 sea bream, cleaned and trimmed
- 4 tomatoes
- 1 dessertspoon finely chopped shallot
- 1 teaspoon balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1 handful finely chopped basil
- 300g French beans
- 1 lemon, quartered
Preheat the oven to 220ºC/gas mark 7. Score the fish two or three times on both sides, cutting through to the bone. Lightly coat the fish in olive oil and season generously inside and out with salt and pepper. Roast in the oven for 15-20 minutes or until cooked.
To make the salsa, quarter the tomatoes, remove and discard the seeds and dice the flesh. Combine with the shallot, balsamic, olive oil and, just before serving the basil, and a seasoning of salt and pepper.
Blanch the beans in salted boiling water until just tender and toss with a little olive oil.
Serve the fish with the beans, tomato salsa and a wedge of lemon.
Another way with the beans is to braise slowly over a low heat in a covered saucepan for 20-30 minutes with plenty of salt and pepper and four tablespoons of olive oil. They stew and are much softer but also very delicious.