Roasted Sea Bream

Method

1. 01

   Step 1: Clean the fish

   Scrape the scales against the grain, clear the black film from the belly and rinse well. Dry the outside thoroughly — wet skin will not brown.

2. 02

   Step 2: Score the sides

   Cut three diagonal slashes to the bone on each side. Heat reaches the thick back so it finishes at the same time as the thin belly.

3. 03

   Step 3: Season

   Rub the fish inside and out with salt, pepper and olive oil, working salt into the cuts.

4. 04

   Step 4: Fill the cavity

   Pack in slices from half the lemon, the crushed garlic cloves, rosemary and thyme. Their steam perfumes the flesh from within.

5. 05

   Step 5: Set up the dish

   Scatter the cherry tomatoes and olives around the fish and drizzle with oil. The tomatoes burst and give off juice that keeps everything from drying.

6. 06

   Step 6: Roast

   Bake at 200 °C for 20 to 25 minutes. The skin should blister and pull open along the scores.

7. 07

   Step 7: Check doneness

   Tug the dorsal fin — it should come away easily. The flesh at the backbone is matt and lifts off the bone, and a thermometer reads 60 °C.

8. 08

   Step 8: Fillet and serve

   Lift off the top fillet, hook out the backbone in one piece, then take the lower fillet. Spoon over the pan juices and the remaining lemon.