Sea bream panzanella

Name: Sea bream panzanella
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 175 g Crusty bread; 4 tbsp olive oil; 1 clove/s garlic, finely grated; 350 g mixed tomatoes; 1 tbsp red or white wine vinegar; 1 tsp clear honey; 1 shallot, finely sliced; 40 g pitted Kalamata olives, roughly torn; 2 sea bream fillets; 1½ tbsp Bart Mediterranean Lemon, Shallot & Herb Paste; 25 g pack basil, leaves picked

The classic Italian tomato and bread salad is brilliant with crispy-skinned sea bream.

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Source of protein

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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175g Crusty bread
4 tbsp olive oil
1 clove/s garlic, finely grated
350g mixed tomatoes
1 tbsp red or white wine vinegar
1 tsp clear honey
1 shallot, finely sliced
40g pitted Kalamata olives, roughly torn
2 sea bream fillets
1½ tbsp Bart Mediterranean Lemon, Shallot & Herb Paste
¼ x 25g pack basil, leaves picked

Preheat the oven to 180°C, gas mark 4. Tear the bread into bitesized pieces. In a large bowl, mix 1½ tbsp oil with the garlic, toss in the bread to coat and season. Spread the bread out on a baking tray and bake for 15-17 minutes, tossing halfway through, or until lightly golden.
Meanwhile, roughly chop the tomatoes and toss with a little salt in the same bowl; set aside for 15 minutes. In a smaller bowl, whisk together 2 tbsp oil, the vinegar and honey. Add the shallot and set aside.
When the bread is ready, add to the bowl with the tomatoes. Stir in the olives and shallot dressing and leave to soak while you fry the fish.
Heat the remaining ½ tbsp oil in a frying pan over a medium-high heat. Pat the fish fillets dry with kitchen paper, season, then brush all over with the Mediterranean paste. Fry, skin-side down, for 3 minutes, then turn and fry for another minute until the fish is opaque and flakes easily with a fork. Toss the basil into the salad and divide between plates. Top with the fish and serve.

Cook’s tip

Ahead of the game: You can bake the bread up to 12 hours beforehand and store in an airtight container until ready to cook the fish. The dressing can be made up to 1 hour in advance.