Griddled black bream with warm potato salad
- June 2010
- Serves 4
- Takes 15 min to make, 40 min to cook
There is no taste or smell that sums up summer cooking quite like grilled fish, whether eating it by the seaside or whacking sardines on a barbecue. This whole black bream recipe would be great for a dinner party – very easily doubled or halved.
- 18.9g (2.1g saturated)
- 22.9g (3.3g sugar)
- 500g small, waxy new potatoes
- 4 small black sea bream, scaled and gutted (ask the fishmonger to do this)
- 5 tbsp extra-virgin olive oil, plus extra for brushing
- 2 little gem lettuce
- 3 tbsp capers (I like the ones in salt best), rinsed and chopped
- Bunch of fresh basil leaves, washed and roughly chopped
- Juice of 1½ lemons, plus extra halves, to serve
- ½ cucumber, peeled and sliced
- Cover the potatoes with cold salted water and bring to the boil with the lid on, then remove and simmer for about 15 minutes, until tender. Leave until cool enough to handle, then peel them while still warm – this isn’t compulsory but is worth it for a nice, light summer dish like this. Thickly slice.
- While the spuds are cooling, heat a griddle to cook the fish. You could also use a barbecue, or even a grill (but it’s not quite the same!).
- Make 3 deep cuts along each side of each fish at the same angle as the gills. Brush lightly all over with oil and salt generously on one side, then place salted-side down on the griddle. Season the top side and cook over a high heat for about 5 minutes. Lift one fish gently. If it’s ready to be turned it should come away without the skin tearing. The other side will take 4-5 minutes, depending on the thickness.
- Cut the lettuce into chunky pieces. Knock up the dressing by mixing the capers with the basil, lemon juice, oil and seasoning. Toss lightly with the lettuce, cucumber and potatoes, reserving a little dressing to spoon over the fish.
If you can’t get hold of black bream, then use gilt-head bream – although they are usually farmed, they’ve still got a good texture and flavour.
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