Serves four

Ingredients
1 sea bream, filletted and marinated in olive oil, herbs and white wine

For pepper ragout
100g peppers, diced
20g onions
5g garlic
1 tsp tomato paste
4 fresh basil leaves, sliced

For tomato salsa
1 tomato, chopped
10g onions, chopped
garlic
10ml tomato ketchup
50ml olive oil
Salt and pepper
Chopped herbs
Balsamic vinegar

For mashed potatoes
100g diced potatoes
Nutmeg
500ml milk
Chopped parsley

Method

First prepare the mash by soaking the potatoes in the milk, sprinkle the nutmeg, simmer until tender and mash. Season to taste.

For the pepper ragout, sweat the onions and garlic in a hot pan. Add the peppers, the white wine and the tomato pulp, reduce the wine and cook on a low heat until cooked.

For the salsa, sweat the onions and garlic with the balsamic, remove from heat and add the ketchup and olive oil. Whisk well and add seasoning and herbs.

For the best result prepare a day in advance.

Fry the sea bream in olive oil with rosemary and thyme until crisp from both sides. Place it on the mash and ragout and dress with the salsa.

Joe Vella is an Executive Chef, Hilton Malta.

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