for 4 person

Pangrattato (toasted breadcrumbs)

1 tbsp	olive oil
50 g	breadcrumbs
1	garlic clove, squeezed
1	organic lemon, use grated zest
4 sprig	thyme
2 pinch	salt

Vegetables

2 tbsp	olive oil
3	yellow peppers, cut into pieces
400 g	cherry tomatoes, cut in half
75 g	pitted green olives, cut in half
75 g	pitted black olives, cut in half
2 tbsp	capers, drained
1 bunch	flat-leaf parsley, finely chopped
1 tbsp	rosemary, finely chopped
1 tbsp	oregano, finely chopped
¾ tsp	salt
a little	pepper

Sea bream

1 tbsp	olive oil
4	seabream fillets (each approx. 150 g)
½ tsp	salt
a little	pepper

How it's done

Pangrattato (toasted breadcrumbs)

Heat the oil in a non-stick frying pan. Reduce the heat, add the breadcrumbs, garlic, lemon zest and thyme, toast for approx. 4 mins. while stirring, season with salt. Remove from the heat, remove the sprig of thyme, allow to cool slightly.

Vegetables

Heat the oil in the same frying pan. Add the peppers and sauté for 5 mins., add the tomatoes and cook for approx. 5 mins. Add the olives and all the other ingredients up to and including the pepper, mix, plate up.

Sea bream

Heat the oil in a non-stick frying pan. Season the fish fillets, fry (skin side down) for approx. 3 mins. Turn the fillets, fry for approx. 1 min., serve on top of the vegetables, top with the toasted breadcrumbs.

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