With the scissors open the fish’s belly starting from the orifice up to the fish’s throat (1). With your hands extract all the viscera (2) and the gills (3).
Wash the belly (4) the gill (5) and the other gill (6), to eliminate any blood residues. Leave the fish in a colander to drain.
With a knife cut along the cut made previously up to the gills (7). Then cut parallel to the spine (8) after had cut the upper part of the head (9).
Make a cut parallel to the spine, to divide the fillets (10), then separate them (11) and with the metal tweezers, try to extract the fish bones (12). Leave the fillets aside.
Wash the cherry tomatoes (13). Divide them into two parts (14) and leave aside (15).
Take the green beans and cut off the tips (16). Divide into two parts and wash them (17). Leave on a saucer (18).
Pour two tablespoons of extra-virgin olive oil in a medium-sized pan (19). Add the garlic clove peeled and heat for a few minutes (20). Add also the tomatoes (21).
Add the green beans (22) and some salt (23). Sprinkle with black pepper (24).
Pour the white wine (25) to the pan and then mix (26). Cover the pan with a lid and cook for about thirty minutes on a moderate flame (27).
Once done, add the fillets of sea bream (28) and some salt (29). Sprinkle the fillets with freshly ground black pepper (30). Cook over a moderate heat for about twenty minutes. Once done, serve hot on the table.