In short. A whole sea bream baked with black olives, small pieces of tomato, white wine vinegar and oil — 25 minutes over a low heat, and nothing else done to it.
The vinegar is the Apulian touch, and it is what stops a baked fish tasting flat.
Ingredients
- 1 sea bream, about 800 g
- 100 g of black olives
- small pieces of tomato
- 2 tablespoons of white wine vinegar
- 2 tablespoons of extra virgin olive oil, salt, pepper
Method
1. The fish. Gut, scale and clean it well. Oil a tin and lay the fish in it, salted inside and out.
2. Seasoning. Dress with the vinegar and the oil, and add the cleaned black olives and the pieces of tomato.
3. Baking. Into an already hot oven, and cook for 25 minutes over a low heat.
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