It’s simple French flavours at their best this week. Sauce vierge is a perfect accompaniment to sea bream, and also works well with sea bass, haddock, red mullet or scallops.
Why not ease away from salmon or cod and try something different this week? This light dish will help you recover from the sausage and treacle toffee overload of bonfire night.
4 fillets of sea bream (around 100g each)
10 potatoes, peeled & cut in half
3 tbsp olive oil
1 tsp finely chopped chives
1 tsp finely chopped parsley
1 garlic clove, crushed
Salt and Pepper
100 ml extra-virgin olive oil
100 g tomatoes, finely chopped
1 shallot, finely diced
1 small small capers, drained
Juice of half a lemon
Basil leaves, torn in half
Salt and pepper
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