less than 30 mins
10 to 30 mins
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By Gennaro Contaldo
- 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
- handful mixed leaves
- 1 rustic farmhouse bread loaf (optional)
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.
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.
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.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.
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.
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.