Cooking instructions
For the salsa verde:
- Chop up all the herbs and place into a blender along with the vinegar, mustard, capers and olive oil.
- Mix the blended herbs in with the sun dried tomatoes.
For the fish:
- Heat up a frying pan on high.
- While heating, season the Sea Bream both sides with salt and pepper, then rub a dash of olive oil on each side.
- Place the fish into the pan with another dash of oil, and cook both sides for 4 minutes or until crisp.
- Once the fish is ready, serve it on top of a generous helping of salsa verde and enjoy.