Pan-fried sea bream, Mediterranean style

Preparation

Pat the sea bream dry and make two light cuts on each side. Season with salt and pepper.
Heat the oil in a large pan, add the crushed garlic and sauté for 1 minute. Add the sea bream and sauté for 3–4 minutes per side, until the skin browns.
Deglaze with the white wine and let it evaporate. Add the cherry tomatoes, olives, and capers. Cover and cook over medium heat for about 12–15 minutes (depending on the size), turning the fish halfway through and basting it with the cooking juices.
When cooked, remove the garlic, add chopped parsley or oregano, season with salt, and serve with the sauce and, if desired, lemon wedges.

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