06 Sep 2021
25 Minutes | easy | Serves 2
Bream is a marvellous fish for the barbecue, with rich, pearly white flesh and skin that crisps up beautifully. This tomato salsa has a punch from seaweed, which is crumbled and adds an iron-y twang that works well with seafood.
Combine the tomatoes, red onion, lemon juice, olive oil, nori and some salt and pepper in a bowl and mix well. Set aside.
Make several slashes in the bream, rub with neutral oil and season with salt.
When you are ready to cook, light two gas burners on the Jupiter Outback BBQ and set the heat to high.
Cook for 6-8 minutes per side, depending on the size of the bream.
Serve the bream with the tomato and seaweed salsa.
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