Grilled Seabream & Tapenade

Serves 2


Seabream portions 2 x 160 g

Trombetta courgette x 1

Olive oil 60 ml

White wine vinegar 20 ml

Wholegrain mustard ½ tsp

Fresh oregano 1 sprig

Tapenade 10 g


In a bowl mix the vinegar and mustard with a pinch of salt. Whisk in the oil. Wash the courgette and slice thinly, season with salt and pepper and chargill quickly. Mix in the dressing and chopped oregano and set aside.

Season the fish with salt and pepper and grill. Smear the tapenade across the skin side. Spoon the courgette onto the plate and the fish on top. Serve with new potatoes or a rocket salad.

Chefs tip; Works well with seabass, red mullet, sardines and mackerel. You could also use pesto.