Bream with Tomato Coriander Salsa Preparation Time: 25 minutes | Cooking Time: 30 minutes 4 large tomatoes (kg), peeled, seeded, chopped finely 1 fresh green chilli pepper, chopped finely 1 small red onion (100g), chopped finely 2 tablespoons lime juice 3 tablespoons finely chopped fresh coriander leaves Salt, to taste Pepper, to taste 4 medium potatoes (800g), peeled, cut into even-sized pieces 100g butter 4 bream fillets (about 750g) 1 teaspoon sweet paprika

Combine tomato, chilli pepper, onion, juice, coriander, salt and pepper in large bowl; set aside.

Place potato in large saucepan of cold water with 1 teaspoon salt. Bring to a boil, reduce heat; simmer, uncovered, 15-20 minutes or until potato is tender.

Meanwhile, melt half of the butter in grill pan. Add fish; turn so that fillets are coated in melted butter on both sides. Sprinkle fish with a little extra salt and pepper; cook, turning once, 6-8 minutes or until lightly browned all over and cooked through.

Drain potatoes; mash with remaining butter and paprika. Add a little milk if you prefer a moister mash.

Serve each fish fillet on a bed of mashed potato with tomato coriander salsa.

SERVES 4