4 x sea bream fillets

oil to fry

100g butter

salt & pepper

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


1. Heat the olive oil until warm. Add garlic, and cook for 2 minutes

2. Add tomatoes and chilli, then cook for a further 2 minutes

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

4. Take off heat, add lime and herbs

5. Oil and season the fish. Fry for 2 minutes each side, baste with butter and drain.

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

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