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

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com