4 tablespoons good quality extra-virgin olive oil
2 whole sea bream x 450g each gutted and cleaned
2 garlic cloves, finely sliced
1/2 small red chilli, chopped
400g small tomato (mix of different colours) 
4 tablespoons white wine
Small handful capers
Chopped parsley


1. Heat half the oil in a large, lidded frying pan
2. Slip fish into sizzling oil cook 4-5 minutes until starting to brown
3. Flip over and scatter garlic around the fish. Sizzle for 1 min more 
4. Add chilli and scatter over the tomatoes
5. Pour over wine let it bubble 1 min, then pour over 100ml water 
6. Season generously with sea salt and pepper
7. Cover with lid, turn up the heat and simmer 15 minutes until cooked through  
8. When the eyes turn bright white and the flesh feels softer
9. Lift each fish out the pan onto a serving plate and put the pan back on the heat
10. Add capers and parsley, boil hard for 1 min 
11. Serve the fish and the sauce separately or slip them back into the pan
12. Spoon some of the sauce over and bring the pan to the table

13. Drizzle with a little more oil just before serving


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