Pan-fried sea bream with cannellini beans and tomatoes

Preheat the oven to 110°C, gas mark ¼. Put 3 tbsp oil into a pan and place over a high heat. Add the tomatoes and fry for 1-2 minutes. Add the cannellini beans, lemon zest, garlic and capers. Stir fry for 1 minute more, then season and transfer to an ovenproof dish. Keep warm in the oven.

Wipe out the pan, cut the lemon into 4 wedges, drizzle with a little oil, then fry on the flesh sides for a minute or two, until slightly charred. Set aside.

Place a large nonstick frying pan over a medium-high heat. Drizzle a little more oil over the fish, enough to coat both sides, then season. When the pan is hot, sear the fish skin-side down and fry for 3 minutes without moving, then flip and fry for 2 minutes more until opaque and flaking easily.

Chop most of the parsley, stir through the cannellini bean mixture and divide between 4 plates. Top with the sea bream, scatter over some parsley leaves and serve with the charred lemon wedges.