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(2 servings)

Ingredients
Olive oil
2 sea bream fillets
200g cherry tomatoes
60g pitted black olives, drained
small bunch of basil, leaves only
1 lemon
sea salt and freshly ground black pepper

Method
First make the salsa.  Place a small saucepan over a gentle heat and add 3 tbsp olive oil. 
Chop the tomatoes in half and add to the oil. 
Add the olives, season with salt and pepper and stir over a low heat for 1-2 minutes.
Finely chop the basil leaves and, keeping a pinch back to garnish, add to the salsa.
Cut the lemon in half and add the juice of 1 half to the pan.  Stir and remove from the heat, setting aside to allow the flavours to infuse.
Next, cook the bream.  Take a heavy based frying pan and heat over a high heat.  Score the skin of the fish in 3 lines.
Add a splash of oil to the pan and, when really hot, add the fish to the pan, skin side down.
Season and cook for 2-3 minutes until the fish is dark golden and the skin is crisp.
Turn the fillets and cook on the other side for 1 minute.
Take 2 plates, divide the salsa between the two and place a fillet on each pile.  Sprinkle with the remaining basil and serve.

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Gavin Walsh
Gavin Walsh

A British fitness and fat loss magician that helps men and women lose the jelly from their belly pronto. Gavin is the head coach here at Body Fixers and has been featured in the likes of Men's Health, Women's Health and Men's Fitness, as well appearing on British TV several times with delightful nuggets of fitness and fat loss wisdom.

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