Pan-Fried Sea Bream

Cut the new potatoes in half and spread onto a baking tray. Drizzle with some oil and sprinkle over a good pinch of salt and pepper. Roast in your oven until golden and cooked through, 25-30 minutes . Halve, peel and slice the onion into thin half moon shapes. Peel and grate the garlic (or use a garlic press). Cut the cherry tomatoes in half and finely chop the parsley.

Heat a splash of oil in a frying pan on medium heat. Cook the onion with a pinch of salt until softened, 7-10 mins. Stir occasionally. Tip: We don’t want to colour the onion so if it begins to brown, add a splash of water and turn the heat down a little bit.

Once the onion has softened, add the garlic, cook for a minute and then add the cherry tomatoes and capers . Keep cooking and strring occasionally for another 7-10 mins. The mixture will start to bubble and the tomatoes will soften. Add the white wine vinegar, a sprinkle of sugar (if you have some), stir and cook for 2 mins. Remove from the heat and stir through half the parsley.

Heat another splash of oil in another frying pan on medium-high heat. Once the oil is very hot, sprinkle a little salt on both sides of each sea bream fillet and lay gently in the pan skin-side down. Cook for 3 mins without touching. Now carefully turn over and cook for another 2 mins, before immedediately removing from the heat.