DAILY DINNERS

Check the fish for small bones, removing any that you find with tweezers. Score the skin at 1cm intervals. Season with salt and pepper and place a few basil leaves on the flesh side. Place each bream fillet on a large piece of cling film and drizzle with olive oil. Wrap up to enclose the fillets in the cling film, twisting the ends tightly to seal. If you are not comfortable with the idea of cooking in cling film, steaming achieves a comparable result.

For the peas, heat a little olive oil in a frying pan and fry the lardons for 8-10 mins until golden brown and crisp/ Remove and drain on kitchen paper. Add the onions and thyme to the pan and cook on a medium heat, stirring occasionally, for 10 minutes until the onions are tender.

In the meantime, bring a large pan of water to the boil, then reduce the heat to a low simmer. Add the wrapped bream fillets and gently poach for about 10 minutes until the fish is opaque and cooked through. If the centre is not cooked through, poach for a further 2-3 minutes.

Add the peas and the bacon and cook for 2-3 mins until the peas are tender. Season.

Divide the peas 'bonne femme' among the plates. Unwrap the bream fillets and place on top of the vegetables, skin side up. Drizzle with a little olive oil. Serve immediately.