Mitch Tonks : roast red sea bream, artichokes, tomatoes and verdicchio

Serves four

• 0 Olive oil
• 4 cloves garlic
• 1 white onion
• 8 small artichokes
• 4 very ripe tomatoes
• 300g dry white wine
• 0 pepper
• 2 700-900 g red sea bream
• 2 lemons

Step 1
Pour a few glugs of olive oil into a roasting tin, heat on the hob, then add the garlic and onion, and cook for a few minutes, until softened.

Step 2
Add the artichokes and tomatoes, and cook gently for two or three minutes, then pour in the wine, boil off the alcohol, taste and season accordingly.

Step 3
Lay the fish on top of the veg and roast in a hot oven (220C/425F/gas mark 7) for 35 minutes.

Step 4
Transfer the fish to a serving platter, and stir the vegetables – they should be nicely browned by now.

Step 5
Season and squeeze over lemon juice to taste.

Step 6
Stir to mix: the sauce should be quite thick and emulsified; if not, add a splash of water.

Step 7
Spoon the sauce and veg around the fish and serve.

Step 8
To order a copy for £20, go to bookshop.