Grilled Sea Bream with Sweet Potato

Method

• Step-by-step method for Grilled Sea Bream with Sweet Potato
• Preheat your grill to medium-high heat.
• Peel and chop sweet potatoes into bite-size pieces.
• Place sweet potato pieces in a saucepan, cover with boiling water, and cook until just tender (about 8–10 minutes).
• While sweet potatoes cook, thinly slice the red onion.
• Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking occasionally until fragrant and golden; set aside.
• In a small bowl, combine yoghurt and wholegrain mustard to make a tangy sauce; set aside.
• Gently pat the sea bream fillets dry with paper towels.
• Brush sea bream fillets lightly on both sides with oil and season lightly with salt if desired.
• Drain the sweet potatoes and allow to steam dry for a minute.
• Place the sea bream fillets skin-side down on the hot grill; cook for 3–4 minutes per side until the skin is crisp and the flesh opaque.
• At the same time, toss sweet potato pieces with a small amount of oil, then place on the grill or in a hot griddle pan, turning until lightly charred.
• To plate, spoon grilled sweet potatoes onto the centre of each plate.
• Sprinkle sliced red onion over sweet potatoes.
• Lay the grilled sea bream fillet over the sweet potato and onion base.
• Drizzle yoghurt-mustard sauce over the fish and vegetables.
• Garnish with toasted pumpkin seeds and chopped coriander just before serving.
• Suggest serving immediately while hot for optimal texture and flavor.