6, x 5 ounce Sea bream fillets
1 lb artichoke hearts
1 lb tomatoes
2 pints of cherry tomatoes
1 small onion
2 cloves of garlic
1 cup double cream
1 tbsp dry white wine
chopped parsley
3 ozs unsalted butter
4 tbsp oil
1 cup olive oil

The quantities are sufficient for six people

Sautee onion and chopped garlic in the olive oil until translucent. Add peeled chopped tomatoes and simmer for 30 minutes. Remove from heat and puree until smooth. Strain through fine sieve and return to heat. Whisk in half a cup of cream and season. Remove from heat and keep warm.

Combine the cooked artichoke hearts with the butter and half cup of cream in the food processor and puree until smooth and creamy. Strain through sieve adding more cream if necessary. Season and keep chilled.

Sautee cherry tomatoes in olive oil until coated. Add white wine and simmer until tender. Remove from heat and add parsley. Season and keep warm.

In a large pan heat the vegetable oil, season the sea bream fillets and place on their skin in the pan. Sear on both sides to cook and then remove and keep warm.

To serve, pour a little of the artichoke puree, tomato puree around the plate. Spoon out some of the cherry tomatoes and place the sea bream fillets on top