Possum’s Recipe Book

Barbecue Bream with Onion Lemon and Runner Bean Salad

Serves 2

For The Salad
2 red onions – thinly sliced
1tsp sea salt
1 lemon – juice and zest
200g fresh runner beans – topped and tailed, strings removes and thinly sliced
1 handful parsley
Olive oil
For the Barbecued Beam
2 sea bream guttered and scaled
Vegetable oil
Sea salt
First make the salad.
Put the sliced onion in a bowl and scatter over the sea salt, lemon juice and zest.
Toss to combine.
Stir in the runner beans and parsley and dress with a little olive oil.
Set aside.
Brush the bream using olive oil and seas with salt.
Barbecue or fry in a fry pan brushed with olive oil.
Serve with the salad and crusty bread.