Ingredients

• 1 piece whole sea bream
• 4 tbsp olive oil
• 1 piece lemon
• 1 piece onion
• 2 piece tomato
• 1 piece green bell pepper
• 1 bunch fresh parsley
• 1/2 bunch fresh dill
• 3 clove garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 2 piece bay leaves

Instructions

1. Prepare the fish

   Clean and scale the sea bream if not already done, keeping it whole. Pat completely dry with paper towels and make 3 diagonal cuts on each side, about 1cm deep. Season inside and out with salt and black pepper, rubbing gently into the cuts. Let rest for 10-15 minutes until the salt draws out moisture. Do not make cuts too deep or the fish will fall apart during cooking.

2. Prepare vegetables

   Slice the onion into thin half-moons. Cut tomatoes into thick wedges. Remove seeds from bell pepper and slice into strips. Mince garlic cloves finely. Chop parsley and dill roughly, keeping some whole sprigs for garnish. Slice half the lemon into rounds and juice the other half. Do not over-chop the herbs or they will lose their bright flavor.

3. Create vegetable base

   Heat 2 tbsp olive oil in a large, deep pan with a tight-fitting lid over medium heat for 1-2 minutes. Add onions and cook for 5-6 minutes until soft and translucent. Add bell pepper strips and cook for 3-4 minutes until slightly softened. Add garlic and cook for 1 minute until fragrant. Do not let garlic brown or it will become bitter.

4. Add tomatoes and seasoning

   Add tomato wedges to the pan and cook over medium heat for 4-5 minutes until they start to soften and release juices. Add bay leaves, half the chopped herbs, and season with salt and pepper. Cook for 2-3 minutes until vegetables form a fragrant base and tomatoes are slightly broken down. Do not overcook or vegetables will become mushy.

5. Position and season fish

   Place the seasoned fish on top of the vegetable mixture. Drizzle with remaining 2 tbsp olive oil and fresh lemon juice. Arrange lemon slices on and around the fish. Scatter remaining herbs over everything and add a pinch more salt and pepper. The fish should sit comfortably in the pan without hanging over edges. Do not move the fish once placed or it may break.

6. Steam the fish

   Cover tightly with lid and cook over medium-low heat for 18-22 minutes until fish flakes easily when tested with a fork at the thickest part. The flesh should be opaque white and separate cleanly from the bone. Steam should be visible when you lift the lid briefly. Do not lift the lid frequently or steam will escape and cooking will be uneven.

7. Rest and serve

   Remove from heat and let rest covered for 3-5 minutes to allow flavors to settle and fish to finish cooking gently. The internal temperature should reach 63°C and juices should run clear. Garnish with fresh herb sprigs and serve immediately on a warmed platter. Do not leave covered too long or fish will overcook from residual heat.

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