Our grilled seabream with mango salsa, is a perfect match when seeking a taste of the tropics. Not only is this combination delicious, but it’s also packed with healthy goodness. The bream is rich in protein and mango has antioxident properties.
Ingredients
- 4 Seabream fillets
- 20ml Extra Virgin Olive Oil
- Salt and pepper to taste
- 1 lime
Salsa
- 2 cucumbers, 2 Mango, 1 lime
- 1 bunch of fresh coriander
- 3 spring onions
- 1 red chilli
- 20ml extra virgin olive oil
- Purple Edible Flowers
- Sea Salt and ground black pepper
Instructions
- Season the fish and drizzle over the remaining olive oil.
- Place onto a tray lined with baking paper and cook in the oven at 200c until baked through, this will only take a few minutes.
- Cut the second lime into quarters and grill.
- On the left of each plate arrange the salsa, then place the cooked fish on the right.
- Finish with grilled lime, a drizzle of olive oil and the amaranth cress.
- Peel the cucumber and remove the seeds from the centre. Then dice into 1cm pieces.
- Peel the mango, remove the stone, and dice into 1cm pieces.
- Remove the seeds and finely dice the red chilli.
- Finely slice the spring onions.
- Chop the coriander.
- Place all the ingredients into a mixing bowl, then squeeze over the juice of one lime and olive oil.
- Season to taste.