Sea Bream with Tomato, and Courgette Pappardelle


  • 2 Sea Bream Fillets
  • 4 Medium courgettes
  • 2 Vine Tomatoes
  • 1 Clove of Garlic
  • Seasoning
  • Dried Basil


  • To make your pappardelle, with a peeler or mandolin, cut the courgette into long thin strips.
  • In a pan heat a little oil with the garlic then, fry the courgette until barely wilted and remove from the pan.
  • Finely chop the tomatoes and add them to the same pan used for the courgettes, sprinkle in the basil and cook for around 4 minutes.
  • Whilst the tomatoes are cooking, grill the Sea Bream until they turn opaque.
  • Finally, plate up, the pappardelle at the bottom, followed by the tomato and finally top it off with the Bream.

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