Mediterranean roast seabream
Updated: Jul 21
On the rare days that there is nothing booked into the studio, we get
treated to having our lunch cooked for us by Peppe and Ale, our two
southern Italian stage managers, they come into the kitchen and I am
shunted off into a little corner while they completely take over to make
whichever dish they have settled on that day.This beautiful light fish
dish is one of their regulars and our favourites, it is so simple and
straight forward to make. All it should be served with is fresh bread and a lightly dressed green leaf salad.
Serves 2 200 degrees
2 fresh whole sea bream - gutted of course
15 cherry tomatoes, quartered
1/2 small jar of capers, drained
A good splash of dry white wine
Salt and pepper
Making sure you fish are scaled, just ask your fishmongers, place them in an oiled large high sided baking tray, toss in your quartered cherry tomatoes and capers. Add a generous helping of olive oil and white wine.
Cook for 15 mins, you will know its done when the skin comes away easily from the fish.
Use a fish slice to remove the fish in its whole to a plate and spoon
over plenty of the cooking juice making sure to have lots of tomatoes and
capers in the mix and lots of fresh bread to hand to soak up the lovely juices
as you eat.
Photo by Peppe Cerezo