4 fillets of sea Bream, scaled and trimmed
1 tbsp olive oil
1 egg plus 1 egg yolk
100g strong or pasta flour
1 tsp olive oil
500g vine ripe tomatoes
2 cloves of garlic, crushed
1 sprig of basil, shredded
Pinch of sugar
Salt and freshly ground black pepper
Make the pasta by placing all the ingredients into the food processor and mix until a firm dough is achieved. Wrap in cling film and rest in the fridge for 20 minutes.
To make the tomato sauce, remove the cores and plunge tomatoes into boiling water for 15 seconds. Immediately plunge into cold water then drain and peel the skins off. Quarter the tomatoes and remove the seeds and pulp and chop the flesh into dice. Heat the olive oil and fry the garlic until slightly golden and add the tomato and stew gently for 5 minutes. Add the basil, salt and freshly ground pepper and remove from the heat.
Roll the pasta out very thinly using extra flour to dust. Roll up the sheet of pasta loosely and cut into 1 centimetre strips and unravel. Plunge into lots of boiling salted water and cook for 3 minutes. Drain and add to the tomato sauce.
Heat the remaining oil in a frying pan. When very hot add the sea bream skin side down and cook for 3 minutes. Turn the fish and cook for 3 more minutes on a medium heat.
Place the tagliatelle and tomato mix onto pasta bowls and top with the fish. Serve with Mediterranean vegetables of your choice.