Italian cuisine · Fish & Seafood

Sea Bream in Seawater

Whole dentex baked in the oven in a salty broth with cherry tomatoes, capers and olives.

Ingredients · for 4 servings

• 2 dentex (approx. 600 g each, or sea bream)
• 300 g cherry tomatoes
• 2 tbsp capers
• 100 g black olives
• 3 cloves garlic
• 150 ml dry white wine
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Rinse the fish inside and out with cold water, pat dry, score the skin diagonally three times per side and stuff the cavities with one pressed garlic clove each and a few parsley stems.
2. Halve the cherry tomatoes, pit the olives and rinse the capers; slice the remaining garlic thinly.
3. Place the fish in a large baking dish, scatter the tomatoes, olives, capers and garlic slices around them and drizzle with 4 tbsp olive oil.
4. Stir the white wine with 150 ml water and the coarse sea salt and pour along the edge of the dish so the fish stand about one-third submerged in the broth.
5. Bake in the preheated oven at 200°C for 22–25 min., basting twice with the broth, until the dorsal fin pulls out easily.
6. Fillet the fish, spoon over the reduced broth and vegetables, and serve with the remaining olive oil, chopped parsley and lemon wedges.