Sea Bream with Tomato, and Courgette Pappardelle

Ingredients

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

Method

• 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.