Serves

4

Information

Prep time: 15 minutes Cook time: 20 minutes

Ingredients

4 sea bream (pargo) fillets with skin, about 175g each • 2 cloves garlic, peeled and finely chopped • 5cm fresh ginger, scraped and finely chopped • Vegetable oil • 2 tablespoons tamarind paste • 2 tablespoons soy sauce • 2 small red or yellow chillies, deseeded, finely sliced • 1 bunch coriander roughly chopped; eserve a few leaves to garnish • 400g greens, like spring greens or red chard, keep the leaves large and trim the ends • 2 spring onions cut into julienne (fine strands)

Method

Preheat the oven to 200ºC • Score the skin side of the fillets with a sharp knife and rub with the garlic and ginger • Lightly drizzle a baking tray with oil and arrange the fish fillets on it, skin side up • Roast for 6 minutes • Mix the tamarind paste in a small pan with 75ml hot water until smooth. Add the soy sauce and half the chillies, and gently heat • Remove from the heat and stir in the chopped coriander • Steam the greens for 2-4 minutes until tender • Transfer the greens to warmed dinner plates and top with the roasted sea bream • Sprinkle the spring onions over the fish and garnish with the remaining chillies and coriander leaves • Serve immediately with the tamarind sauce