Dinner
Whole Seabream with Tomato, Olive and Caper Salsa
Recipe by Ninja Kitchen
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- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- Salt and pepper
- 1 whole seabream (approx. 650g), cleaned
- 2 sprigs thyme
- 1 sprig rosemary
- 1 lemon wedge, plus extra for serving
- Bread, to serve
For the salsa
- 2 roma tomatoes, diced
- 50g sundried tomatoes, rehydrated in hot water, drained and diced
- 50g pitted black olives, sliced
- 50g pitted green olives, sliced
- 30g capers
- 1 tsp olive oil
- Squeeze of lemon juice
- Pepper, to taste
Utensils
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Step 1
Insert grill plate in the unit. Place flat plate on top of grill plate so it sits flat and close lid. Select FLAT PLATE, set temperature to 170°C and set time to 45 minutes. Select START/STOP to begin preheating.
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Step 2
While unit preheats, prepare the fish. Mix olive oil, garlic, salt and pepper in a small bowl then brush this oil generously inside the seabream. Place herbs and lemon inside the fish, then score the skin and brush it generously with remaining oil.
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Step 3
When the unit beeps to signify it has preheated, place seabream diagonally on flat plate. Close lid and cook for 45 minutes.
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Step 4
Mix the tomatoes and olives with the capers, olive oil, lemon juice and seasoning.
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Step 5
Cooking is complete when the fish reaches an internal temperature of at least 60˚C. Serve immediately with salsa and bread.
