Sea bream is a popular fish in the Mediterranean Sea and this is how we have stuffed it, with typical southern flavours such as black olives, capers, garlic, oregano and accompanied by potatoes and juicy cherry tomatoes, all dressed with excellent Extra Virgin Olive Oil.
Serve 1-2, Preparation: 15 mins, Cooking time: 25-30 mins
- Sea bream (2 pieces) 700 g, preferably already cleaned and peeled
- Peeled garlic, 1 clove
- Pitted black olives, 50 g
- Cherry tomatoes, to taste
- Potatoes, to taste
- Dried oregano, a handful
- Capers in vinegar, 1 tablespoon
- Breadcrumbs or stale soaked brea, minced, to taste
- EVOO – Extra Virgin Olive Oil, 2-3 tablespoons
- Salt, to taste
If you do not have a gilthead seabream already cleaned take each gilthead, use scissors or the blade of a knife to peel it, passing it several times from the head to the tail. Then make a cut in the belly of the fish from the tail to the head and remove the internal entrails, rinse the sea bream under running water to clean it of all residues both inside and out.
Chop the olives together with the capers and the clove of garlic, add a teaspoon of oregano, some breadcrumbs or old bread soaked in water, squeezed and chopped, a pinch of salt and a tablespoon of EVOO, mix and stuff the sea breams by compacting the mix, then close with a couple of toothpicks.
Turn on the oven to 180 °C/ Gas 4/350 F.
Grease an oven dish with two tablespoons of EVOO, place the sea bream in it, add the cherry tomatoes and the sliced potatoes, season with a pinch of salt and oregano evenly, and bake for about 20-25 minutes in a static oven. Using a spoon, drizzle the fish with the sauce that will be created in the oven dish.
To check that the fish is ready, the gills should be dark in colour and lift the belly slightly, which should be an opaque colour.