Sea Bream with Clams

Carefully peel the tomatoes, trim off the stalk end, cut into quarters and discard the seeds - do not get tempted to put the tomatoes into boiling water first. Cut the tomatoes into fairly small dice and put into a small pan. Chop a handful or so of parsley and stir in. Season with a very little salt.

Wash the sea bream fillets under the tap, pat dry with some kitchen paper, paint with some olive oil and season with salt and pepper.

Wash the clams in a colinder under the tap, discard any with broken shells or which are still open. Put the remainder in a saucepan and barely cover with white wine. Wash the spinach if necessary and shake dry.

Put the clams over a medium heat, when bubbling cover the saucepan and turn the heat down low for three or four minutes. Take off the heat, uncover and allow to cool a bit.

Meanwhile, put a tablespoonful of oil or so in an ovenproof dish, put over a medium heat and when hot add the sea bream fillets skin side down. Cook the fillets for three minutes or so, then carefully turn over and cook for a further minute or so. Take off the heat and keep warm in the oven at 350°F/180°C/Reg4.

Meanwhile quickly warm the tomato mixture over a medium heat and put to one side  Picture  . Put a large dish over a medium heat, add the spinach and just quickly blanch them in their own moisture for a couple of minutes stirring from time to time. Sprinkle over a little lemon juice and a very little oiive oil and stir.

Discard any clams that have not opened, and discard the upper shell from the rest.

Use some kitchen tongs to discard any excess liquid from the spinach and lay on the serving plates, lay on top the sea bream fillets, spoon over the tomato mixture, scatter over the clams and serve immediately  Zoom  .