Baked sea bream

Ingredients

• 1 sea bream, about 1 kg (or 2, each weighing about 500 g)
• 4 medium-sized potatoes
• 2 white onions
• rosemary, laurel, and thyme
• One clove of garlic
• 300 g of cherry tomatoes
• One glass of white wine
• 70 g of pine nuts
• 80 g of Tagliatelle olives
• 1 lemon
• salt, to taste

Clean the sea bream, remove the guts, and stuff it with a sprig of rosemary, a clove of garlic sliced, a pinch of marjoram, and 2 thin slices of lemon.

Slice the apples into thick (2-3 mm) rounds, and arrange these slices on a baking sheet lined with parchment paper.

Finely chop the onion and use this mixture to fill the spaces between the apple slices.

Next, place the fish, which has already been stuffed, on top of this bed, covering it with 3 to 4 thin lemon slices.

Cut the tomatoes into quarters after washing them thoroughly, and arrange them around the fish.

Generously pour in walnuts and olives, surrounding them with 2 bay leaves, and place in the oven at 180 °C for 20 to 30 minutes.

After pouring a glass of white wine around the fish, be careful not to get the fish wet with the wine.

During cooking, check the moisture level.

If needed, add a few tablespoons of vegetable stock (carrot, celery, and onion), making sure not to pour it directly onto the fish.