Mo Bro’s Cookbook, Grilled Bream Main Course

Mimi ON Nov 15, 2012 AT 10:28 am

The Mo Bros cookbook has made Movember more than a month of waiting, watching and inevitably laughing as the men in our lives grow (or at least attempt to) facial fluff in the name of charity. Bring It On Home is a Mo Bros cookbook aimed at encouraging men to get cooking with heathy and hearty dishes that are easy to make and even easier to enjoy.

To help celebrate Movember and encourage our men folk to feast on the finest, we’ve got the recipes for one complete meal, from starter to dessert, that are featured in the Bring It On Home cookbook.

Grilled Whole Black Bream, Tuscan Potatoes, Grilled Asparagus, Salsa Verde

Main Course

Grilled Bream, Tuscan Potatoes, Asparagus & Salsa Verde

Sam Wilson, Sous Chef, Caravan Kings Cross, London

INGREDIENTS    (Serves 8)


• 8 small black bream, scaled and cleaned


• 1kg new potatoes

• 2 red onions, peeled and cut into wedges

• 100g semi-sundried tomatoes

• 50g rosemary, picked and chopped

• 50g oregano, picked and chopped

• 4 cloves of garlic, peeled and sliced

• 30g butter

• 60ml olive oil

• 200g rocket, picked and washed

• 2 bunches of asparagus, ends trimmed and peeled

• Salt and pepper

Salsa Verde

• 1 small bunch of chives

• 1 small bunch of tarragon

• 1 small bunch of dill

• 1 small bunch of parsley

• 2 small bunches of basil

• 50g capers

• 50g cornichons

• 300ml olive oil

• 5 cloves of garlic

• 30g Dijon mustard

• Salt and pepper


For the potatoes

• In a pot of salted water, bring the potatoes to the boil. Reduce heat and simmer until half cooked. Strain, set aside and allow to cool.

• In a large frying pan, melt the butter with the oil and add potatoes and onions and cook until golden brown. Add the herbs and garlic and cook for 5 minutes on medium heat. Remove and toss through the rocket and sundried tomatoes. Set aside until needed.

 For the salsa verde

• Pick and wash all the herbs. Make sure they are well dried. Place all the ingredients into a blender and blitz, pouring in the oil slowly until you have a bright green, wet sauce. Season to taste with salt & pepper.

For the bream and asparagus

• Heat the BBQ.

• Score the bream with a sharp knife across the flesh 3 times on each side and season with salt & pepper. Cook on the BBQ for 5 minutes on each side. When the fish is nearly cooked, lightly oil and season the asparagus and chargrill on the BBQ for a few minutes.


On plates, divide the Tuscan potatoes and place the fish and asparagus on each. Drizzle with salsa verde and serve immediately.

To learn more about the Movember Cookbook check out our feature.

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