Ingredients
- salt and freshly ground black pepper, freshly ground
- 2 few strands dill, parsley and coriander
- half a lemon
- 3 kg bream or similar fish such as bass or John Dory
- 2 tbsp olive oil
- 150 ml (small glass) white wine
Salad
- 1 Japanese pear (Granny Smith apple okay also) chopped skin on
- 1 ripe nectarine, chopped skin on
- 1 ripe mango, chopped
- 2 tsp Nam Pla (fish sauce)
- 2 tbsp olive oil
- 4 tbsp dry roasted peanuts
- juice of ½ lemon
- 2 tbsp fresh coriander, chopped
- 1 small pomegranate
Instructions
- Place the dill, parsley and coriander into the cavity of the fish. Season well with salt and pepper, add the lemon wedges.
- Place on a double layer of foil drizzle with a little oil and then seal the ends well.
- Once sealed, pour in the wine and seal the top a bit like a Cornish pasty.
- Place directly on the preheated bbq or into a preheated oven at 200C gas 6.
- Do not overcook the fish. I would recommend you check to see if it is cooked after 10 minutes. You will hear bubbling from the packet.
- Meanwhile, place prepared fruits into a bowl and then add the rest of the ingredients and mix really well.
- Add salt and plenty of pepper.
- Once the fish is cooked, carefully lift it onto a chopping board. Open the parcel.
- Pour some of the juices into the salad and again mix well.
- When ready to serve, spoon the fruit salad over the fish.
- Gently tap the pomegranate and tear open the skin.
- Sprinkle a few seeds over the fish and serve.
- I tend to remove the fish from the grill or oven when 3/4 cooked and leave it to finish cooking in the residual heat. This way, you don't overcook them.
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Nutrition Facts
Steamed Bream with Spicy Fruit Salad & Peanuts
Amount per Serving
Calories
1095
% Daily Value*
Fat
42
g
65
%
Saturated Fat
3
g
19
%
Sodium
1059
mg
46
%
Potassium
457
mg
13
%
Carbohydrates
35
g
12
%
Fiber
6
g
25
%
Sugar
26
g
29
%
Protein
136
g
272
%
* Percent Daily Values are based on a 2000 calorie diet.
