Fillet of sea bream with olives and capers
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- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This simple sea bream dish is cooked with fennel, white wine, olives, capers and herbs, then finished with spinach. You’ll need a frying pan with a lid.
Ingredients
Method
Heat the oil in a frying pan over a medium heat. Add the garlic, anchovies and fennel and cook gently for 20 minutes, until softened.
Add the oregano, dill and bay leaf, then pour in the white wine. Cook until the wine has reduced by half, then stir in the olives.
Season the sea bream with salt and pepper, then sit the pieces on top of the olives. Cover with a lid and steam for a few minutes, until the fish is opaque and cooked through.
Add the spinach for the final 1–2 minutes of cooking, then cover again and cook until wilted.
Stir in the capers, then tip into a serving dish and serve.
