Pasta with Sea Bream, Capers and Tomatoes

Ingredients

• 400 g spaghetti
• Salt
• 500 g tomatoes
• 2 cloves garlic
• 2 tbsp Capers (jarred)
• 500 g sea bream (ready to cook, skin removed)
• pepper (ground)
• 1 tbsp Lemon Juice
• flour
• olive oil
• 2 tbsp freshly chopped basil

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente. Wash the tomatoes, quarter them, remove the stems and cut into small pieces. Peel and chop the garlic. Drain the capers.

2. 2.

   Wash the fish, pat dry, season with salt and pepper, drizzle with a little lemon juice and lightly dust with flour. In a hot pan with 2 tbsp oil, brown the fish on both sides until golden brown, then reduce heat and let it become translucent. Break apart with a fork or spatula.

3. 3.

   In another pan, heat 1 tbsp oil and sauté the garlic until translucent. Add the capers and tomatoes, season with salt and pepper, and remove from heat.