Cook farfalle (bow tie pasta) according to the packet directions. Meanwhile, sauté a chopped banana shallot
and a clove of garlic until softened, then add halved cherry tomatoes, a small glass of dry white wine and
a Tbs tomato paste. Season with a little sea salt and freshly ground black pepper and simmer for about 10 minutes,
until the alcohol has evaporated and the sauce has thickened. Drain the pasta when cooked and toss this into the sauce,
mixing well, and stirring in some chopped basil leaves. Meanwhile, score the skin of sea bream fillets, dust with
seasoned flour and fry skin-side down until crispy, turn and fry for another minute or so, then serve atop the tomato pasta.