Seabream fillets with tomato sauce

Heat the olive oil in a saucepan, over gentle heat. Add the tomatoes, olives and garlic, and season with salt and pepper. Cook for 2-3 minutes, stirring.

Add the chopped basil and coriander, and the lemon juice. Stir and remove from the fire. Set aside.

In a non-stick frying pan, heat olive oil over a high heat. When really hot, add the seabream fillets, skin down. Season with salt and pepper and cook for 2-3 minutes. Turn the fillets on the other side and cook for another minute.

Serve on top of the tomato sauce.