Seabream with Mediterranean

Peel and finely chop the onion and garlic. Trim the fennel, slice it into quarters, discard the hard stem and chop it.

Heat a pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onion and fry with a pinch of salt for 5 min until softened. Add the garlic and fennel and cook for 3 min further.

Add the peeled plum tomatoes along with their juice. Add the measured water, crumbled 0.5/0.5/1 stock cube, sugar, Kalamata olives and black pepper. Bring to a simmer and reduce the heat to low. Cover with a lid and stew for 20 min, stirring occasionally. Break up the tomatoes with a wooden spoon or spatula.

Once the vegetable stew is almost done, pat the seabream fillets dry and season both sides with salt. Heat a second pan with a drizzle of olive oil over a medium-high heat. Once hot, add the seabream, skin-side down and fry for 3 min, then flip and cook for 1 min further.

Pick the basil leaves. Once ready, fold a handful of basil leaves into the vegetable stew (reserve the rest for garnish). Check the seasoning and add a pinch of salt and pepper. Simmer for 5 min further.

Divide the Mediterranean vegetable stew among shallow bowls. Top with the pan-seared seabream. Garnish with the remaining basil leaves and a pinch of chilli flakes (spicy!). Finish with a drizzle of good quality olive oil.