Cooking instructions

For the salsa verde:

1. Chop up all the herbs and place into a blender along with the vinegar, mustard, capers and olive oil.
2. Mix the blended herbs in with the sun dried tomatoes.

For the fish: 

1. Heat up a frying pan on high.
2. While heating, season the Sea Bream both sides with salt and pepper, then rub a dash of olive oil on each side.
3. Place the fish into the pan with another dash of oil, and cook both sides for 4 minutes or until crisp. 
4. Once the fish is ready, serve it on top of a generous helping of salsa verde and enjoy.