Ingredients

• Sea bream
• Black olives
• Rosemary, butter, lemon
• Flour

• Cherry tomatoes
• White dry wine
• Parsley

Cooking guidelines

Wrap the sea bream fillet lightly in flour. Melt the butter in a pan and gently fry the rosemary, lemon slices and sea bream fillets on both sides. Add black olives and cover everything with white wine and fish broth. Season with salt and pepper and let the fish cook.

Soften the sauce on the pan with butter. On the plate pour the sauce over the fish and decorate with lemon, fresh parsley and cherry tomatoes. Drizzle with olive oil.