1 x 1,2 kg bream or sea bass or red snapper
300 g red tomatoes
1 garlic clove
salt, pepper to taste
Steam the fish for app. 20 minutes. Allow to cool, then remove the bones. Seaprately, finely dice the tomatoes and combine with the basil and garlic. Season with salt, pepper and oil, and let marinate for 1 hour.
Arrange the fillets on a plate and garnish with the tomato mixture. Serve at room temperature with a drizzle of olive oil.