Sea Bream with Tomatoes and Basil

cook 20 mins
  • 3 tablespoons olive oil
  • 2 sea bream, about 500 g (1 lb) each, gutted and scaled
  • 3 garlic cloves, sliced
  • 150 g (5 oz) cherry tomatoes, halved
  • 1 red chilli, sliced
  • 50 ml (2 fl oz) dry white wine
  • 200 ml (7 fl oz) water
  • handful of basil leaves, torn
  • salt and pepper
  • Heat the oil in a large frying pan. Season the fish, then add to the pan with the garlic, tomatoes and chilli and cook for 1–2 minutes. Pour over the wine and the measurement water. Cook for 7 minutes. Carefully turn over the fish and cook for a further 7 minutes until just cooked. Transfer the fish to a warmed serving dish.
  • Cook the sauce over a high heat for 30 seconds to reduce a little. Stir through the basil and pour over the fish. Serve 1 fillet per person with crusty bread and a green salad.
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