You have no items in your shopping cart.

Subtotal: £0.00

Stuffed sea bream with lemon and caper

More Views

Stuffed sea bream with lemon and caper


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.