Chef Jan Scheu at Fire & Ice talks us through his favourite dish
Chef Jan Scheu at Fire & Ice ‘This dish is fresh, light and bursting with flavour. Use the best ingredients you can find and afford: the ripest, most fragrant tomatoes, the freshest fish, and the best olives. You’ll definitely taste the difference!’
Ingredients Serves four 4 fillets of sea bream (about 180g each), de-scaled, with the bones removed, and skin on 400g cherry tomatoes (on the vine if possible) 30g spring onions 40g olive oil 30g high-quality olives (such as Taggiasche olives) 15g capers ½ bunch fresh basil ½ lemon Sea salt and black pepper to taste
Method 1 Wash the cherry tomatoes and cut them in half.