Ingredients

• 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

Directions

• 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.