Pan Fried Sea Bream with Sweet Cherry Tomato Sauce

Add a splash of olive oil to a pan on medium heat. Add your onion and garlic with a pinch of salt. Gently cook for 10 mins. 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.

Meanwhile, on medium-high heat, bring a medium-sized pot of water with a pinch of salt, to the boil.

Add your new potatoes to the pot and boil for around 12-15 mins. Tip: Your potatoes are done when you can easily slip a knife a knife through them. When cooked, drain them and keep to the side.

When your onion and garlic have been cooking for 10 mins, add your cherry tomatoes to the pan and keep cooking for another 10 mins. The mixture should start to bubble and your tomatoes will soften.

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

Add the white wine vinegar and a sprinkle of sugar (if you have some) to your cherry tomato mixture. Stir and cook for 3 mins before removing from the heat. Stir through half of your parsley.