Grilled Sea Bream

Grilled Sea Bream Recipe - For best results please use fresh fish.

To make Salsa Verde:
-    Crush 1 garlic clove and finely chop gherkins.  
-    Mix well with mustard, 2 table spoons of olive oil, ½ lemon juice and 1 table
      spoon of vinegar. 
-    Season with salt and pepper. 
-    Add 1 table spoon chopped coriander. Sauce ready.
-    Peel and chop potatoes into small chunks.
-    Boil for 4 minutes, drain and mash well with fork.
-    Season with salt and pepper. 
-    Mix with milk and butter.  Leave to one side.
-    Brush Sea Bream with olive oil.  Stuff fish with 2 garlic cloves and some
      coriander leaves.  Season fish both sides.
-    Grill fish under indoor grill (double plated) for 7 minutes.
-    Re-heat mash for 1 minute until creamy and smooth.
-    Take Sea Bream off the heat and cut a fillet portion.
-    Serve Sea Bream with mash potato, lemon slice quarters and salsa verde.

This Sea Bream recipe can also be used in outdoor cooking.

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