Ingredients
300 gr sea bream
250 gr of mixed yellow-orange red cherry tomatoes
1 handful of caper flowers
1 handful of Taggiasca olives
extra virgin olive oil
salt
pepper
1 clove of garlic
fresh basil
Method
Cut the sea bream into medium-large pieces. Put a pan on the fire with garlic and oil, when it sizzles add the sea bream and cook. In the meantime, cut the tomatoes into wedges and season them in a large bowl. When the sea bream is cooked, let it cool, add it to the cherry tomato salad, add the olives and capers. Mix well and complete with fresh basil leaves. To be served cold.
