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Grilled Lemon Bream with Potato Salad |
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| Serves 4 |
Prep 10 mins |
Cooking 26 mins |
Easy |
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My rating |
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Ingredients |
Fish
3 tbsp olive oil
1½ tbsp grated lemon rind
sea salt & cracked black pepper
8 x 100g bream or snapper fillets, skin on
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Potato salad
150g whole-egg mayonnaise
2 tbsp lemon juice
12 baby new potatoes, scrubbed
2 tbsp parsley, finely chopped |
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Cook the potatoes and halve
them when cool enough to handle.
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Combine the oil, lemon rind,
salt and pepper and brush over the fish. Heat a non-stick
frying pan over high heat and cook the fish, skin-side
down, for 3 mins each side or until to your liking.
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While the fish is cooking,
make the potato salad. Combine the mayonnaise, and lemon
juice, pour over the potatoes and toss with the parsley,
salt & pepper to combine.
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Serve the fish with the salad
and the lemon wedges.
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DAILY
DINNERS 
