Boil the gluten free spaghetti and drain well, mix in the Parmesan, rosemary, egg and mix well, shallow fry until golden in a preheated pan. Dice the onion and chop the garlic to simmer in olive oil, add the diced aubergines and saute until softened than add the pulp and reduce. Cut the cherry tomatoes in halves, tuna and add on low heat for 2 minutes, add the parsley season well and remove from heat. Season well the sea bream and a high flame grill in the oven skin side up until golden.

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