Bream with tomatoes, capers and olives.

(Serve 4).

1kg sea bream, gutted and scaled.

50ml olive oil, plus extra for serving.

3 cloves garlic, sliced.

400g baby plum tomatoes, left whole.

3 red chillies, chopped.

100ml water.

Small bunch marjoram.

50g black olives.

10g salted capers.

1 red onion, peeled and finely sliced.

Small bunch of basil.

Heat the olive oil in a large pan. Fry the garlic, chillies and tomatoes for a couple of minutes and then add the water and a few sprigs of fresh marjoram.

Place the lid on and leave to cook for five minutes.

Score the fish on both sides and stuff the cavity with the remaining marjoram.

Place the fish on top of the tomatoes, put the lid back on and leave to cook for 10 minutes.

Finish with the salted capers, olives, basil and the sliced red onion.

Drizzle with oil and serve.

Vegetable fusilli with basil and lemon.

(Serves 2).

1 large bunch of basil, plus extra leaves, for serving.

1tsp salt, plus extra for seasoning.

50ml olive oil.

200g fusilli.

Handful of green beans, chopped into 2-inch pieces.

1 large courgette, diced.

2 cloves garlic, minced.

25g butter.

25g grated parmesan.

Black pepper.

1 lemon, peeled and finely sliced.

Juice of another lemon.

Cook the pasta as per packet instructions. Add the green beans for the last few minutes of cooking.

Place the basil and salt into a pestle and mortar and grind to a paste.

Fry the courgette in olive oil for four minutes, add the garlic towards the end, with a little of the pasta cooking water.

Drain the pasta and beans, reserving the cooking liquid, and add to the courgettes along with a little more of the cooking water.

Add the basil paste along with a good knob of butter and stir to combine. Add the parmesan and lemon juice, season with salt and pepper and toss to combine.

Serve topped with the lemon slices, basil leaves and a drizzle of oil.

Penne carbonara.

(Serves 2).

100g pancetta, thinly sliced.

100g coppa (Italian sausage) or Parma ham.

200g penne.

4 egg yolks.

150ml double cream.

100g freshly grated parmesan.

10g parsley, chopped.

Black pepper.

Cook the penne in boiling, salted water as per the pack instructions.

Dry fry the pancetta until crispy. Set to one side and repeat with the coppa or Parma ham.

Whisk the egg yolks, cream, most of the parmesan (keep some for serving) and parsley together, season with pepper then crumble in most of the pancetta and ham (keep some for serving).

Drain the pasta, add to the sauce and mix well to coat all of the pasta.

Add a good grinding of black pepper, sprinkle over the remaining parmesan and top with the remaining pancetta and ham.

James Martin's Mediterranean begins on Good Food on November 20.