Grilled sea bream with charred tomato & olive salsa

Fire up your barbecue ready for direct grilling (cooking directly over the heat). In a small bowl, mix the labneh dip with the anchovies; cover and chill until ready to serve. For the salsa, put the tomatoes in a small roasting tin or foil tray. Mix in the oil, sugar, thyme and pared lemon zest; season. Put the tin on the barbecue and cook for about 6 minutes, stirring regularly, until the tomatoes are just starting to burst and blister. Add the shallot, cook for 1 minute, then add the garlic and cook for 1 more minute. Stir through the capers and olives, then cook for a few more minutes. Add the vinegar, stirring up all the juicy bits from the bottom, then take off the heat. Remove the pared zest, stir in the fine lemon zest and set aside while you cook the fish.

Liberally brush the fish on both sides with most of the olive oil; season with salt flakes. Place the sea bream directly on the grill grate (or in a fish basket) and grill for 4-6 minutes on each side (depending on thickness) until cooked through with crisp skin. The flesh should be opaque, slightly firm and flake when light pressure is applied. Transfer the fish to serving plates, season with black pepper, spoon over the salsa and drizzle with the remaining olive oil. Serve with the labneh mixture, grilled flatbreads and lemon wedges for squeezing over.