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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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Ingredients
- 175ml/6fl oz extra virgin olive oil
- 2 x 250g/9oz whole sea bream, cleaned and scaled
- 4 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 100g/3½oz black olives, pitted
- 75g/2½oz baby capers
- 20 cherry tomatoes, quartered
- 2 tbsp roughly chopped fresh parsley
- 2 tbsp torn basil leaves, plus extra for garnish
- pinch sea salt
- 200ml/7fl oz white wine
- 200g/7oz dried linguine
- 1 lemon, juice only
To serve
- handful mixed leaves
- 1 rustic farmhouse bread loaf (optional)
Method
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Heat the olive oil in a large frying pan on a medium heat. Add the bream, garlic, chilli, olives, capers, tomatoes, parsley, most of the basil and salt.
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Pour in the wine and allow to bubble until the volume has reduced by half. Add 200ml/7fl oz of water and reduce the heat slightly.
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Cook the bream for 7 minutes on each side, or until the fish eye has turned white and the flesh is cooked through. Remove the fish from the pan and allow to rest.
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Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.
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Using tongs, drop the cooked pasta into the sauce and cook, stirring, for 30 seconds until you have a glossy emulsion. Finish with the lemon juice.
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To serve, put the pasta and sauce on a large serving platter. Top with the bream fillets and garnish with the remaining basil leaves. Serve with the salad leaves and bread (if using), torn into pieces.