• 2 medium ripe tomatoes, seeded and diced
• 3 tablespoons lemon juice
• 6 tablespoons extra-virgin olive oil
• ½ shallot, finely chopped
• 1 bunch basil, finely sliced
• 1 spring rosemary, finely chopped
• 4 X sea bream fillets, about 150gr / 5 1/3 oz each
• Salt
• Freshly ground pepper
• 1 bouquet garni made with half a lemon, 1 spring rosemary, 2 bay leaves, and 3 black pepper corn
• Salt
• Black pepper

To make the sauce vierge, mix all the ingredients together except basil, and season to taste. Warm very gently in a small pan.

Place 1 liter water and the bouquet garni in a steamer. Season the sea bream with salt and peper. Place the dill on top of the fish. Wrap in clingfilm and place in a steamer. Steam the fillets over the boiling water for about 3 minutes.

Arrange the fish on serving plates. Add basil to the sauce. Mix well. Spoon the sauce vierge on top.