Sea Bream with Basil Tomato Salsa

Ingredients

• 400 g Tomatoes
• 1 Shallot
• 1 EL balsamic vinegar
• 1 TL lemon juice
• 1 Garlic clove
• Salt
• pepper (from grinder)
• 5 basil leaves
• Tabasco
• 1 pre-cooked gold bream
• Salt
• pepper (from grinder)
• 2 EL olive oil
• 2 EL lemon juice
• 1 sprig rosemary
• 2 stalks Parsley
• lemon slice

Instructions

1. 1.

   Blanch tomatoes for a few seconds, shock in cold water, peel, quarter, seed and finely dice the flesh. Peel and finely dice the shallot. Mix with tomato cubes, balsamic vinegar and lemon juice. Peel garlic, press into the mixture and season with salt and pepper. Slice basil into fine strips and fold in. Season with Tabasco to taste. Cover and refrigerate until serving.

2. 2.

   Wash gold bream, pat dry and score both sides shallowly crosswise several times with a sharp knife. Salt, pepper inside and out, drizzle lemon juice. Place rosemary and parsley in the cavity and secure with a toothpick. Rub oil on the outside of the fish and grill over high heat for about 6-8 minutes per side.