Baked Sea Bream with Lemon-Caper Butter Sauce

Preheat your oven to 200°C (400°F), cut 2 to 3 shallow diagonal slits into both sides of the cleaned 1 piece Sea bream, slice the ¹/₂ piece Lemon thinly, mince the 1 ³/₄ cloves Garlic, and finely chop the 5 gr Parsley.

Rub the fish inside and out with ³/₄ tbsp Olive oil extra virgin, ¹/₂ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Coarsely Ground.

Stuff the cavity of each fish with ¹/₄ piece Lemon, 3 gr Fresh Thyme, 2 gr Fresh Rosemary, and 1 ¹/₄ cloves Garlic.

Place the stuffed fish into a parchment-lined baking dish, arrange the remaining ¹/₄ piece Lemon around them, and drizzle with the remaining ¹/₂ tbsp Olive oil extra virgin.

Bake in the preheated oven for 22 to 25 minutes until the flesh turns opaque and flakes tenderly.

Melt 9.9 gr Butter in a skillet over low heat, add the remaining ¹/₂ cloves Garlic and 15 gr Capers, and gently warm for 1 minute until fragrant.

Pour in the 1 tbsp Lemon Juice and 10 ml Water, then vigorously swirl in the remaining cold 20.1 gr Butter until a smooth, emulsified sauce forms.

Remove the sauce from the heat, stir in the chopped 5 gr Parsley and remaining ¹/₄ tsp Black Pepper - Coarsely Ground, transfer the baked sea bream to plates, and spoon the warm lemon-caper butter sauce over the fish.