Prepare mash by putting the potatoes in the milk, add nutmeg and simmer until tender and mash.  Add seasoning to taste.  For the pepper ragout, take a hot pan and sweat the onions and garlic and place the peppers, add white wine and tomato pulp.  Reduce the wine and cook on a low heat.

For the salsa, sweat the onions and garlic with the balsamic, remove from the heat and add the ketchup and olive oil.  For best results prepare a day in advance. 

Fry the seabream in olive oil with rosemary and thyme until crisp from both sides.  Place it on the mash and ragout and dress with the salsa.