Baked sea bream with chard and herbs

Ingredients

• 2 portions of sea bream
• 1 teaspoon of black pepper
• 12 leaves of chard
• Two small sprigs of rosemary
• 4 mint leaves
• 2 bay leaves
• Two sprigs of thyme
• Two branches of sage
• 2 sprigs of Turkish oregano (aromatic herb)
• 1 lemon
• 60 ml of olive oil
• salt

Pat the sea bream, remove the innards, and then season them. Let them rest for 20 to 25 minutes.

Remove the stems from the chard and the large central veins, then wash the leaves.

Place the spinach leaves in a shallow dish, with the leafy side up.

Instead of the removed organs, stuff the fish with the aromatic herbs (rosemary, sage, mint, thyme, bay leaf).

Place the sea bream on top of the chard leaves.

Slice the lemon thinly and place some slices under the fish, on top, and in any hollow areas.

Drizzle the olives with olive oil, season with salt and pepper, then cover with the remaining chard leaves.

Cover the aluminum foil and bake in a preheated oven at 250 °C.

Cook for about 15 minutes, or until the meat easily separates from the bone with a fork.

Serve immediately after coming out of the oven.