10 min 
Medium 
Ingredients (2 people)
- Basil to taste
- Lime 1
- Olive oil to taste
- Pantelleria capers to taste
- Salt to taste
- Sea bream 1 25 oz (or 12.34 oz of filets)
- Taggiasca olives to taste
Preparation
- Fillet the sea bream and marinate it in some oil, salt, pepper and basil for about 5 minutes.
- Heat the Pomì Tomato Juice with the olive oil, lime juice, salt, pepper and 1 clove of garlic, but do not peel off the skin. Instead, remove it once the clove has browned.
- Heat the pan just enough with a drizzle of oil and gently cook the fillets for 3 minutes, with the basil, a splash of lime and the olives.
- Add the salt. Serve the fillets with the hot tomato sauce, sprinkle with lime zest and decorate with some capers and basil leaves.
