Baked sea bream with olives and capers
Fresh fish is so delicious in summer, and we love to prepare it with classic Mediterranean ingredients: sun-ripened tomatoes, delicious olives, lemons, capers, and fragrant herbs.
The notes of summer olive oil are the perfect complement, giving this beautiful fish the right taste of southern climes.
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Ingredients
From Oliviers & Co
Grand Cru olive oil (floral)
Good vinegar, e.g. Champagne vinegar
250 g green or black olives
Seasoning salt for fish
From the market
1 whole sea bass/sea bream, prepared
3–4 tomatoes
1–2 onions
1 organic lemon
6 sprigs of coriander
1 tablespoon capers in vinegar (available at our stand in TorvehallerneKBH)
3–4 sprigs of thyme
Freshly ground pepper
Instructions
Preheat the oven to 180 °C (350 °F).
Slice the lemon and place it into the fish's cavity.
Slice the onion thinly. Slice the tomatoes thinly. Arrange the onion and tomatoes at the bottom of a baking dish. Place the fish on top of them.
Scatter the olives and capers over the fish. Drizzle with 1 tablespoon of vinegar and a generous amount of olive oil. Finish by seasoning with spiced salt and freshly ground pepper.
Bake the fish for 20–25 minutes.
Serve, for example, with new potatoes and a green salad.
Bon appétit!