Recipe: Sea bream cooked with cherry tomatoes

Rating: 4.5 stars based on 1148 reviews

Serves 4


  • 175ml/6fl oz extra virgin olive oil
  • 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled
  • 4 garlic cloves
  • 20 cherry tomatoes, quartered
  • handful fresh basil leaves, roughly torn
  • 400ml/14fl oz water
  • 1 small red chilli, finely chopped
  • salt


  • Heat the olive oil in a large, heavy-based frying pan over a fairly high heat.
  • Add the bream, followed by the garlic, tomatoes, basil and some salt.
  • Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white.
  • Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish.
  • Serve immediately, with lots of good bread to mop up the delicious sauce.


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