Sea bream with capers
This is special enough for dining with friends and simple enough to cook and linger over, cleaning every morsel away from the bones.
Easy ideas worthy of whole fresh fish are sometimes hard to muster up. This is a fantastically easy way to cook sea bream .... or any other catch of the day. It works well on the barbecue, too.
(Serves 4)
Ingredients:
Extra virgin olive oil1 glass capers, soaked in water to remove the salt then drained2-3 spring onions, finely sliced4 tbsp flat leaf parsley, finely choppedJuice of 1 lemonSalt and freshly ground black pepper4 lemons, to serve1 tbsp freshly chopped flat-leafed parsleySea salt and freshly ground black pepper
Method:
Ask your fishmonger to scale, gut and remove the gills from the sea bream. Wash the fish inside and out under running cold water then pat dry with absorbent kitchen paper. Score the fish on each side.
Lightly grease a baking tray and place the fish evenly on it, then mix together the capers, parsley and lemon juice then stuff the caper mixture into the fish cavities
Bake the fish in a hot oven (200’C/ Fan 180’C/Gas 6) for around 20 minutes or until the fish flakes easily away from the bone
Carefully lift onto warmed plates, garnish with extra lemon wedges and serve immediately