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Ingredients
- 200ml dry white wine
- 200ml water
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 2 small whole bream or snapper, 500g each, cleaned and scaled
- 20 cherry tomatoes, halved
- 2 tbsp basil leaves, torn
- 1 tbsp lemon zest, grated
- 1 tbsp salted capers, rinsed
- 2 tbsp flat parsley leaves, torn
- 1 lemon, quartered
Method
In a large frypan, combine the wine, water, salt and olive oil and bring to the boil. Simmer for 5 minutes, then gently slip the fish into the broth, add the cherry tomatoes, basil, lemon zest and capers. Reduce the heat to low and simmer gently for 5 mins. Carefully turn the fish, and simmer for 4-5 mins, depending on size. It is cooked when the flesh parts from the bone at the touch of a knife.
Remove the fish to two warm plates, bring the broth to the boil and spoon over the fish.
To serve
Scatter with parsley and serve with lemon wedges.
