I deboned a fillet of bream, wrapped in foil with lemon, butter and herbs and oven baked for about 15 minutes. The salsa was made with finely chopped tomato, cucumber and kalamata olives mixed with small parts of mirin, olive oil, sesame oil, peanut oil, rice wine vinegar, white balsamic condiment, salt and pepper. Accompanied with steamed carrots, grilled zucchini and panfried potato slices and served on a bed of buttered baby English spinach. In hindsight I should have served the vegetables separately so the dish didn't look too busy.
Oven Baked Fish with Tomato, Cucumber and Olive Salsa, Chef Leong :-)