Pan-cooked sea bream with cherry tomatoes, capers and wholemeal bread

Ingredients

For 1 serving

• Sea bream180 g
• Cherry tomatoes200 g
• Capers10 g
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash and halve the cherry tomatoes; rinse the capers to remove the salt; pat the bream fillet dry and salt it lightly.
2. In a frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, until fragrant but not coloured.
3. Add the tomatoes and capers and cook for 5 minutes, until the tomatoes soften and release their juice.
4. Lay the bream in the sauce skin side down, cover and cook for 6 minutes over medium-low heat, until the flesh is white and opaque.
5. Turn off the heat, add torn basil and serve with the wholemeal bread.