Grilled seabream with garlic potato casserole and wild berry sauce
- 400g ASC certified seabream fillet (thawed if frozen)
- 400g potatoes
- 3 garlic cloves
- 150g mix of your favourite berries (blueberries, black- currants, blackberries, raspberries...)
- 90g sugar
- lemon juice
- salt & pepper
- extra virgin olive oil
Gently rub the seabream fillets with a drizzle of oil and a pinch of pepper. Cook under the grill for 10–15 minutes, turning the fish halfway through cooking. Season the fillet with salt and a drizzle of extra virgin olive oil.
Garlic potato casserole
Boil potatoes in salted water until tender. Remove the peel then mash to achieve a rough texture. Add finely chopped garlic, oil, salt and pepper to the mix. Shape the mix into small patties, then cook on both sides in a little olive oil, until brown.
Wild berry sauce
Cook the berries in a pan with the sugar and a couple of spoons of water. Bring them to a boil over a high heat, then simmer for about 10–15 minutes, stirring occasionally and crushing the fruit with a spoon. Add a pinch of salt, pepper, and lemon juice. For a velvet-textured sauce, place in a food blender with a drizzle of olive oil.
Place the seabream on top of the potato patties and top with wild berry sauce.