Ingredients

The following ingredients have 4 Servings
  • 4 x 200g/7oz sea bream fillets
  • 1 lemon, juice only
  • 6 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, finely chopped
  • 1 tbsp capers
  • 4 anchovies
  • 200ml/7floz white wine
  • 300g/10½oz cherry tomatoes, halved, deseeded
  • salt and freshly ground black pepper
  • 150g/5oz black olives, pitted
  • 1 handful parsley, finely chopped
  • 1 pinch oregano
  • 125ml/4fl oz extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 1 garlic clove, finely chopped
  • handful fresh mint, finely chopped
  • 4 small courgettes
  • 2-3 handfuls of rocket leaves

Instruction

  • For the bream, place the fish fillets in a bowl, squeeze over the lemon juice and leave to marinate for 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a large frying pan, add the garlic, capers and anchovy fillets and cook over a medium heat for five minutes, until the anchovies have dissolved.
  • Add half of the wine and simmer until it has evaporated, then add the tomatoes, squashing them slightly.
  • Season with salt and freshly ground black pepper and cook for five minutes, then add the olives and continue to cook for a further 10 minutes.
  • Place the fish in an ovenproof dish and season with salt and freshly ground black pepper. Add the parsley, the remaining white wine, the sauce, a drizzle of olive oil and the oregano and cover with foil. Bake in the oven for 20 minutes, removing the foil halfway through cooking.
  • Meanwhile, make the salad. Whisk the olive oil and vinegar together with the garlic and mint in a small bowl and set aside.
  • Trim the ends of the courgettes and, with a potato peeler or mandolin, slice them lengthways into wafer-thin slices.
  • Add the courgette slices to the dressing, mix well and leave to marinate for at least 10 minutes.
  • Mix the rocket with the courgettes and place on serving plates. When the fish is cooked, let it rest for one minute then serve alongside the salad.