Sea Breem & a summer salad

Former Olympian & current Red Bull Cliff Diver Blake Aldridge served up his favourite post training/competition dinner...

Ingredients (Serves 4):

2 x Sea Bream (gutted)

Dozen small Potatoes

Bunch of Spring Onions

This is Good Macadamia Nut Oil

Half an Onion

Half a Cucumber

1 x pack Cherry Tomatos

1 x Red Onion

1 x Cos Lettuce

1 x pack of Green Beans


Pinch of Black pepper

Pinch of Salt


1 x Lemon

1 x Lime

A Handful of Parsley


1.  Slice the potatoes into small chunks.

2. Score the fish, into the cuts place lemon slices. Season with salt & pepper.

3. Finely chop the remaining vegetables.

4. Begin frying off the potatoes with a little oil; once softened very slightly, place in a baking dish and place in the oven at 180 degrees .

5. Continue chopping all the vegetables finely.

6. In a griddle pan, add some oil and flash fry the fish, 4 mins on each side.

7. Place in the oven in another baking dish. After 15 minutes, add the green beans & some of the spring onions into the dish the fish are in.

8. Once cooked, remove from the heat & place to one side. Take the potatoes out of the oven & mix with some salt, pepper, and uncooked (but chopped) onion & spring onion.

9. Serve together with your summer salad.