Breaded sea bream fillet, cannellini bean sauce and diced tomatoes

Blanch the tomatoes, peel them, remove the seeds and cut them into cubes, marinate them with extra virgin olive oil, thyme and an unpeeled clove of garlic.

Using a meat tenderizer, break the breadsticks into pieces and place them in a bowl. Chop a mix of thyme, basil, and parsley.

In a non-stick pan, brown the chopped bacon with a little oil and remove the fat. Add the crushed breadsticks and a little of the chopped herbs mix.

Salt and pepper the sea bream, drizzle with oil, then coat them in the breadcrumbs.

Heat the marinated tomato, add the beans and heat.

Cook the sea bream scallops in a non-stick pan with extra virgin olive oil until golden brown on both sides.

Arrange the beans and tomatoes on plates, top with a couple of scallops, and garnish with a couple of basil leaves and a drizzle of oil.