Ingredients:
- 4 Seabream fillets
- 20ml extra virgin olive oil
- Salt and pepper to taste
- 1 lime
Mango & Cucumber Salsa
- 2 cucumbers
- 2 mangoes
- 1 lime
- Sprig of fresh coriander
- 6 spring onions
- 1 red chilli
- 20ml extra virgin olive oil
- Purple edible flowers
- Salt to taste
- Dish Assembly
- Season the fish and drizzle over the remaining olive oil.
- Place onto a tray lined with baking paper and cook in the oven at 200c until baked through, this will only take a few minutes.
- Cut the second lime into quarters and grill.
- On the left of each plate arrange the salsa, then place the cooked fish on the right.
- Finish with grilled lime, a drizzle of olive oil and the amaranth cress.
- Peel the cucumber and remove the seeds from the centre. Then dice into 1cm pieces.
- Peel the mango, remove the stone, and dice into 1cm pieces.
- Remove the seeds and finely dice the red chilli.
- Finely slice the spring onions.
- Chop the coriander.
- Place all the ingredients into a mixing bowl, then squeeze over the juice of one lime and olive oil.
- Season to taste.