Jun Tanaka served up tasty sea bream fillets with courgette salad and a tomato and Romesco sauce on Sunday Brunch.

The ingredients are: 4 fillets sea bream, 1 small green courgette (cut lengthways into thin ribbons), 1 yellow courgette (cut into thin rounds), 12 Datterini tomatoes (cut in half), ½ bunch basil (pick the leaves) and 12 Gordal olives in brine Picante (Sliced into rings).

For the vinaigrette: 50g White Balsamic vinegar, 50g Basil oil, 50g Brine from the olives and Salt.

For the Romesco sauce: 200g Chargrilled red peppers in Jar, 60g Salted Marcona almonds, 50g Juice from the peppers, 50g sun dried tomatoes, ½ clove garlic, 15g Sherry vinegar, 50g extra virgin olive oil and Salt.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.