Ingredients
4 x whole sea bream, gutted and cleaned
4 tbsp
caper tapenade
1 lemon, washed and finely sliced
2 tbsp
lemon flavoured extra virgin olive oil
Method
Preheat the oven to 190°C, fan 170°C.
Rinse the sea bream and pat dry with kitchen paper.
Stuff the caper tapenade and the lemon slices into the cavity of each fish, then transfer to a baking dish lined with baking paper.
Sprinkle rock salt over the fish.
Bake for 40 mins.
Arrange the sea bream on a warm serving plate.
Drizzle with lemon flavoured extra virgin olive oil.
Serve with steamed chard and home-made lemon mayonnaise.
