There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical, but sea bass with thyme and red snapper with rosemary are equally winning combinations. Serve with new potatoes.
Serves 4 4 sea bream (about 450 g each)
5-6 tbsp extra virgin olive oil
8 leafy sprigs of tarragon
I lemon cut into 12 thin slices and then halved
450g baby plum or cherry tomatoes
Sea salt and freshly ground pepper