Ingredients
6 bream fillets
oil and butter and lemon to cook
300g cherry tomatoes
75g capers
100g blanched kale
75g blanched samphire
75g pumpkin seeds
100ml extra virgin olive oil
juice and zest 1 lemon
nice with crusty bread
Method
1. Oil the fish and seal in a pan skin side down. Then flip over and add butter, and pop in the oven to roast at 220°c for 5 minutes
2. Roast the toms and capers for 20 minutes at 200°c, season well
3. Toss in the kale, samphire, seeds, serve with the fish
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