Ingredients

The following ingredients have 2 Servings
  • 14 ozs tomatoes
  • 1 shallot (finely chopped)
  • 1 Tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 1 clove garlic cloves (crushed)
  • 5 Basil (finely shredded)
  • Tabasco sauce
  • 1 large gilt-head bream (scaled, gutted and trimmed)
  • 3 Tbsps olive oil
  • 2 Tbsps lemon juice
  • 1 sprig rosemary
  • 2 sprigs parsley
  • lemons
  • Basil

Instruction

  • For the salsa, drop the tomatoes into boiling water for 30 seconds then peel, remove the seeds and chop the flesh.
  • Mix the tomatoes with the remaining ingredients, adding Tabasco to taste, season with salt and pepper and set aside.
  • Heat the grill (broiler) to its highest setting. Slash the fish with diagonal slices on both sides and rub all over with the oil and lemon juice. Tuck the rosemary and parsley into the cavity of the fish and secure the opening with a cocktail stick.
  • Grill the fish for 6-8 minutes on each side or until cooked through. Serve garnished with lemon slices and basil sprigs with the salsa spooned over.