BBQ Seabream with Panzanella Salad
BBQ Seabream with Panzanella Salad. Seabream grilled over hot coals and served with a punchy panzanella of mixed Spanish tomatoes, basil, capers, sherry vinegar and charred bread.
Ingredients
- 2 seabream fillets
- few sprigs of savoury, and tarrogan
- 25ml olive oil
- Salad
- 2 cloves garlic
- 200g mixed Spanish tomatoes
- 1 small bunch basil torn
- 50g capers
- 50ml olive oil
- 10ml sherry vinegar
- 3 slices charred bread cubed
- salt and pepper
To garnish
- 1 small red onion, peeled and sliced
Method
Heat the BBQ until hot and the coals are white.
Place the fish onto a bbq rack fill the cavity with herbs drizzle in oil and season secure the rack and pop on the bbq for 3 to 4 minutes turning occasionally.
In a pestle and mortar crush the garlic with a pinch of salt add the basil and oil crush with 6 cherry tomatoes then mix with all the ingredients together for the salad.
To serve pile the salad onto a platter top with fish and thin slices of red onion.
Ingredients
- 2 seabream fillets
- few sprigs of savoury, and tarrogan
- 25ml olive oil
- Salad
- 2 cloves garlic
- 200g mixed Spanish tomatoes
- 1 small bunch basil torn
- 50g capers
- 50ml olive oil
- 10ml sherry vinegar
- 3 slices charred bread cubed
- salt and pepper
To garnish
- 1 small red onion, peeled and sliced
Method
Heat the BBQ until hot and the coals are white.
Place the fish onto a bbq rack fill the cavity with herbs drizzle in oil and season secure the rack and pop on the bbq for 3 to 4 minutes turning occasionally.
In a pestle and mortar crush the garlic with a pinch of salt add the basil and oil crush with 6 cherry tomatoes then mix with all the ingredients together for the salad.
To serve pile the salad onto a platter top with fish and thin slices of red onion.
