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.
