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1
1. Heat your oven to 200u00b0C, Gas Mark 6.
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2
Descale the fish with a knife (or a potato peeler). Even if the fishmonger has already done this, check it again with a knife. Check the fish has been gutted properly and wash under cold water.
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3
Make a paste using the Knorr Fish Stock Cube, the olive oil and the lemon juice.
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4
Season the fish by rubbing the paste inside the fish and then outside - always go from head to tail, so that you don't spike yourself.
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5
Put some thyme into the cavity of each fish, or rosemary or bay leaf if you prefer.
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6
Heat 4 tbsp of olive oil into a heavy based pan (a Le Creuset roasting dish would do) and cook the bream on a high flame. Personally, I'd roast both sides in the pan, but you'll probably find it easier to cook one side on the hob and let the oven do the rest.
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7
After about 2 minutes, transfer the pan to the top shelf of the oven for about 12 minutes until cooked through.
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8
Make the vinaigrette by mixing the oil and lemon together with the tomatoes and olives.
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9
Take the fish out of the oven, squeeze a little lemon juice over it while it's still bubbling in the pan then simply lift them onto a big plate.
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10
Pour the vinaigrette over the fish and then add some fresh basil and coriander on top.
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11
Put the platter in the middle of the table and let people help themselves just as we do in Italy.
