700-800g whole bream
5 sprigs flat-leaf parsley
3 sprigs rosemary
3 cloves garlic, crushed
80ml extra virgin olive oil
1 red onion, thinly sliced
50g salted capers, rinsed and dried
10-12 cherry tomatoes, quartered
splash of dry white wine
juice of 1 lemon
5 sprigs thyme
Preheat the oven to 200°C.
Rinse inside of bream well under cold running water, then pat dry with paper towels.
Fill belly cavity with 3 sprigs parsley, rosemary, garlic and a pinch of salt. Line an ovenproof dish with enough foil or baking paper to cover the ﬁsh and other ingredients in one parcel, allowing it to hang over the sides of the dish. Sprinkle half the olive oil into the dish and lay the ﬁsh on top. Season. Top with onion, capers, tomatoes, wine, lemon juice and thyme. Pick leaves from remaining parsley sprigs, then chop and sprinkle over ﬁsh along with remaining olive oil.
Close parcel securely and bake for 20 minutes.