Cretan-Style Baked Sea Bream delicate and fragrant

1 Preheat the oven to 390°F (200°C).

2 Prepare your fish, gut it, scale it and rinse it. Season the fish inside and out with salt and pepper. Stuff it with fennel branches and a little diced onion. Add lemon juice to the fish.

3 Pour a little oil into the bottom of an ovenproof dish to prevent sticking. Place the prepared sea bream in it. Add the tomatoes sliced into rounds around the fish along with the onion, and add 10 to 0.6 cup (15 cl) of water.

4 Put in the oven and cook for 30 minutes, basting from time to time. Check the cooking after 30 minutes, and cook a little longer if the sea bream is not quite done.

5 Remove and let cool slightly. Transfer the sea bream to a serving dish and cut along the dorsal bone the whole length, then gently fold the fillet back onto the dish. Repeat on the other side.

6 To decorate the bones, take a red spice (such as tandoori) between your fingers and dust it over the bones. Arrange your cooked tomatoes and onion all around. Ready to serve!