Sea bream Mediterranean style

To prepare Mediterranean-style sea bream, start by cleaning the fish: take each sea bream, cut off the fins with scissors and proceed to descale it with a descaling tool or the blade of a knife, running it several times from head to tail 1. Now use scissors to make an incision along the belly of the fish from the tail to the head and remove the internal viscera 2, then rinse the sea bream under running water to clean it of all residues, both inside and out 3.

Stuff each sea bream with the aromatics: fresh thyme sprigs 4, a peeled clove of garlic each 5, and finally salt and pepper 6.

Take a baking dish, drizzle the bottom with olive oil 7, place the two stuffed sea bream 8, then wash the cherry tomatoes and cut them in half 9,

distribute them in the baking dish around the two sea bream, then thoroughly rinse the capers under running water to remove excess salt and add them to the sea bream 10, also add the pitted black olives 11, and scent with a couple of fresh thyme sprigs 12.

and drizzle the sea bream with a little olive oil 13; season lastly with salt. Now bake the Mediterranean-style sea bream in a preheated static oven at 392°F (200°C) for 25-30 minutes. Once cooked, remove the Mediterranean-style sea bream from the oven 14 and serve it accompanied by the cherry tomatoes and olives 15!