The perfect partner to fruity dry whites like Fiano di Avellino, this simple but delicious recipe was kindly shared by Monica from Italy’s beautiful Piemonte region.
And with 12.5% off all Italian and sparkling wines, now’s the time to get in the kitchen with a glass in your hand.
INGREDIENTS
1 x sea bream per person (Ask your fishmonger to scale and fillet these – although many supermarkets will also stock it.)
1 or 2 x unwaxed lemon(s)
5 x black olives (stoned) per fish
1 x clove of garlic
Cherry tomatoes
Sea salt
Olive oil
METHOD
- Pre-heat oven to 200°C (392°F).
- Wash the fish and pat dry with kitchen paper before scattering a little salt on both sides and in the internal cavity.
- Place on a piece of kitchen foil large enough to wrap the fish in.
- Put three slices of unwaxed lemon in the cavity of each fish.
- Take five stoned black olives per fish, slice and scatter over the top.
- Do the same with the chopped garlic clove and a few cherry tomatoes.
- Drizzle with olive oil and wrap the fish fairly tightly in the foil before placing on a baking tray in the hot oven for half an hour.
Serve it alongside a simple salad and savour with several glasses of Fiano di Avellino.