- If your tomatoes are in the fridge, take them out an hour or so before you start (raw tomatoes are so much tastier at room temperature). Roughly chop them into 2cm chunks and mix with the garlic, olive oil and vinegar. Season and leave to marinate for around 20 mins.
- Bake your whole bream according to the on-pack instructions.
- While your fish is cooking, add 3/4 of your herbs, along with your lemon juice and zest, to the tomatoes and give them a good mix.
- Place your tomatoes on a long serving plate and top with the fish. Finish with a trickle of olive oil and a sprinkle of the remaining herbs.
This is summer on a plate and goes down a storm with a rocket and parmesan salad on the side. Or simply serve it with crusty bread – just the thing for mopping up those lovely juices.