Serving: 2 people
2 whole small sea bream or 1 large sea bass, cleaned and deboned
Pinch of salt
Ground black pepper
4 medium cloves of garlic
6 tbsp extra virgin olive oil
5 tbsp 00 or plain flour, to coat the fish
1/2 red chilli, depending on strength, finely chopped
1/2 cup (100g) cherry tomatoes, halved
Handful of basil leaves, whole
1 & 3/4 cup (400 ml) hot water or fish stock
1. Season the fish with salt and pepper, and then dip the skin side in flour and tap off the excess.
2. Heat the oil in a frying pan until almost smoking hot and fry the fish skin-side down until golden brown, which should take 5 minutes. Flip and fry on the other side for a further 2-3 minutes.
3. Add the sliced garlic, chili and cherry tomatoes and fry for a couple of minutes, making sure that the garlic doesn't burn.
4. Finally add the hot water or fish stock and bring to the boil. Allow it to boil vigorously for 2-3 minutes until the liquor reduces and serve immediately.