Whole baked bream & kale chimichurri

Name: Whole baked bream & kale chimichurri
Cook time: 35
Yield: 3
Ingredients: 1 whole bream 1 tbsp olive oil 1 tsp garlic sea salt 500g potato 2 lemons, sliced For the kale chimichurri 100g kale, blanched 2 tbsp chopped coriander ½ shallot, finely sliced 1 tsp jalapeno Juice and zest of 1 lime 2 tbsp olive oil

3 people

Ingredients:

1 whole bream
1 tbsp olive oil
1 tsp garlic sea salt
500g potato
2 lemons, sliced
For the kale chimichurri
100g kale, blanched
2 tbsp chopped coriander
½ shallot, finely sliced
1 tsp jalapeno
Juice and zest of 1 lime
2 tbsp olive oil

Method:

Parboil your pototates and then arrange in a roasting tray with sliced lemon. Drizzle with a little oil and preheat your oven to 200˚C
Score your bream across the skin with a diamond cross-hatch on both sides. Then rub in olive oil and season. Stuff with lemon and a sprig of coriander.
Place your potatoes and fish into the oven and roast for 15-20 mins.
Make a salsa by blitzing all the kale, and coriander in a food processor with jalapeno, oil and lime. Add in the chopped shallot and season to taste.
Serve the baked bream with kale chimichurri spooned on top.