2 sea bream fillets
200g cherry tomatoes
60g pitted black olives, drained
small bunch of basil, leaves only
sea salt and freshly ground black pepper
First make the salsa. Place a small saucepan over a gentle heat and add 3 tbsp olive oil.
Chop the tomatoes in half and add to the oil.
Add the olives, season with salt and pepper and stir over a low heat for 1-2 minutes.
Finely chop the basil leaves and, keeping a pinch back to garnish, add to the salsa.
Cut the lemon in half and add the juice of 1 half to the pan. Stir and remove from the heat, setting aside to allow the flavours to infuse.
Next, cook the bream. Take a heavy based frying pan and heat over a high heat. Score the skin of the fish in 3 lines.
Add a splash of oil to the pan and, when really hot, add the fish to the pan, skin side down.
Season and cook for 2-3 minutes until the fish is dark golden and the skin is crisp.
Turn the fillets and cook on the other side for 1 minute.
Take 2 plates, divide the salsa between the two and place a fillet on each pile. Sprinkle with the remaining basil and serve.