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4 plate sized bream, cleaned and skinned
2 tblspn butter
4 tblspn olive oil
Seasoned flour to coat fish all over
Salsa
4 ripe tomatoes, peeled, seeded, finely chopped
4 tblspn onion, finely chopped
1 red chilli, seeded, finely chopped
1 tblspn coriander leaves finely chopped
1 clove garlic, crushed
1 tblspn lime or lemon juice Salt & pepper to taste
Method
Salsa:
Combine all ingredients. Season with salt and pepper to taste.
Cover and refrigerate for one hour.
Fish:
Heat oil, butter in heavy based frying pan.
Gently fry fish until golden brown (approx 5 mins each side). Turn once only.
Serve with salsa and fresh lime or lemon wedges.
Serves 4
Cooking Tips and Alternatives
Fillets can also be used. Adjust cooking time to suit fillet thickness. Fish is done when opaque flakes.
Other Species that can be used for this recipe:
Whiting, Cobbler, Leatherjacket, Salmon, Dory, Flathead, Emporer, Snapper.
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