Serves 2 - 4

Ingredients

4 sea bream fillets

oil to fry

salt & pepper

100g butter

about 6-8 plum tomatoes cut into 5mm rounds

100ml olive oil

1 green chilli, sliced into rounds

3 cloves sliced garlic

250ml white wine

juice and zest of 2 limes

20g mint

20g basil

serve with crusty buttered bread

Method

1. To prepare the fish, oil the fish and season. Cook for 2 minutes each side, then baste with butter and drain.

2. For the tomatoes, heat half the olive oil until warm. Add the garlic and cook for 2 minutes.

3. Add the tomatoes and chilli and cook for 2 minutes.

4. Add the wine and cook approximately for 10 minutes until the tomatoes begin to break down.

5. Take off the heat, add lime and herbs.

6. Serve the fish on top of the tomatoes and serve with crusty buttered bread

If you make this recipe, be sure to send us a picture of you with your dish to sundaybrunch@channel4.com.

This recipe will be available for 6 months from the publish date and is subject to changes during the live show.