Ingredients
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2 Sea Bream fillets from one of the Blue Island Fish Markets
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Zest of half an orange
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Zest of half a lemon
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2 potatoes
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3 tablespoons olive oil
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2 tomatoes, grated
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1 clove garlic, finely chopped
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2 sprigs spring onion, finely chopped
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1 red pepper
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1 yellow pepper
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5 black olives, chopped
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5 cherry tomatoes, cut in half
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Dry mint
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Sugar
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Oregano
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Salt
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Pepper
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1/2 teaspoon parsley, finely chopped
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100 g Feta cheese
Instructions
Purchase the fresh, boneless fillets from one of the Blue Island Fish Markets.
Preheat the grill in the oven to 200°C.
Then put the bream fillets in a baking pan, add the lemon and orange zest, 1 tablespoon olive oil, a little salt, a little pepper and leave the fillets to marinate after rolling them in the liquid. Leave them with the skin facing up and cook for 6 minutes.
Boil the potatoes in a saucepan with salted water until cooked. Put them in a bowl. Then add a sprig of spring onion, some parsley, olive oil, salt, pepper and mash with a fork.
Finely chop the garlic, spring onion, peppers and parsley. Cut the cherry tomatoes in half and grate the tomatoes.
For the sauce: Put a frying pan on a high heat and add the olive oil, garlic and spring onion and allow to brown. Then add the peppers, cherry tomatoes, grated tomato, olives, oregano, mint, sugar, salt, and pepper. Leave on the heat until the sauce has thickened.
Garnish the fish with the sauce and add grated Feta cheese and parsley.
Bon appétit!
