Generously sprinkle the outer surface of the sea bream with salt. Then generously salt the inside of the fish, too. Clean (purge) the manila clams. Cut the zucchini into 1 cm cubes. Halve the olives, if desired.
In a pan, heat 2 tablespoons of olive oil and add the minced garlic. When fragrant, add the fish to the pan (remove the garlic so that it doesn't burn).
When the fish is slightly charred, turn it over and also flip the zucchini. Add all the clams and pour in the white wine, then cover the pan with a lid.
Cook the fish, covered, for about 1 minute, then add the tomatoes, olives and water. Cover the pan and cook for another 10 minutes.
When all the clams are open and the fish is cooked through, remove the lid and season with salt and pepper. Once the soup thickens slightly, it's done.
Drizzle with 1 tablespoon of olive oil (not listed in ingredients) and sprinkle with the garlic (from Step 2) and minced parsley (not listed in ingredients).
Served with basil tagliatelle.
Story Behind this Recipe
I wanted to come up with a simple yet delicious way to prepare sea bream.
Once you have all the ingredients, this is simple to make. Adjust the amount of clams and vegetables to your liking. This would also work well with fillets of fish, as opposed to whole ones.