Fish expert Mark Sargeant whips up sea bream with a warm tomato salad, while Ruth and Eamonn taste three different white wines which compliment fish.
The question is, will they be able to figure out which is the budget, the mid-range and the budget-blowing wine?
2 tbsps olive oil
1 sea bream, filleted and pin boned
1 banana shallot, sliced
1 large handful mixed tomatoes, such as Tiger, Cow heart, vine yellow tomatoes, sliced into bite sized wedges or halves
1 handful basil, chopped
1 handful flat-leaf parsley, chopped
Splash of balsamic vinegar
Heat a tablespoon of the olive oil in a frying over a medium-high heat. Season the fish on both sides with salt and freshly ground black pepper then place into the pan skin-side down.
Fry the fish for 2-3 minutes or until the skin is crisp and golden-brown and the flesh is beginning to turn opaque around the edges. Turn the fish over and cook for a further 1-2 minutes, or until the fish is completely cooked through.
Meanwhile, add the remaining olive oil to a small pan and fry the shallot for 1-2 minutes, or until softened but not coloured. Add the tomatoes and stir in the basil and flat-leaf parsley. Add a splash of balsamic vinegar and stir through. Remove from the heat.
To serve, spoon the warm tomato salad onto a plate and top with the sea bream, skin-side up.