Sea bass in cherry tomato and olive guazzetto with wholemeal bread

Ingredients

For 1 serving

• Sea bass180 g
• Cherry tomatoes200 g
• Black olives20 g
• Garlic1 clove
• Basil5 g
• Whole wheat bread60 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash and halve the cherry tomatoes; peel and crush the garlic. Pat the sea bass fillets dry, check for bones and season with salt and pepper.
2. In a wide lidded frying pan heat the oil over medium heat with the garlic for 1–2 minutes, until golden.
3. Add the tomatoes with a pinch of salt and cook for 5 minutes, until they start to soften and release their juice.
4. Add the black olives and half a glass of water and bring to a gentle simmer.
5. Lay the sea bass fillets skin side up, cover and cook over low heat for 6–7 minutes, until the flesh is opaque white and flakes.
6. Turn off the heat, add the torn basil leaves and serve with the wholemeal bread for mopping up the sauce.