Seabream Summer Tacos by James Strawbridge 

This is my recipe for ASC certified seabream tacos – the true taste of summer. Sustainably farmed Mediterranean seabream, charred baby veg from the garden, and a mint & jalapeño whipped feta for that fresh kick. Cooked over charcoal for maximum flavour and minimum fuss. 

1. Make the spiced butter by melting the butter and stirring in the Mexican spices, thyme, and fennel seeds. Set aside for brushing the fish. 
2. Chargrill ook the veg over a preheated BBQ. Toss the courgettes, onion, pepper, and tomatoes with oil, lemon zest, and seaweed salt. Grill directly over hot charcoal until charred and softened. Slice once cool enough to handle. 
3. Prepare the whipped feta in a food processor. Blend feta, yogurt, mint, jalapeños, lemon zest, and juice in a food processor until smooth. 
4. Season the Sea Bream fillets with chilli salt and a little oil. Grill skin side down, pressing lightly to avoid curling. Brush with the spiced butter as they cook until the skin is crisp and the fish is just cooked through. 
5. Warm the tortillas, then layer with salad leaves, a handful of charred veg, grilled seabream, and a generous spoonful of whipped feta. Finish with an extra drizzle of spiced butter.