Branzino al Forno con Olive e Capperi (Baked Sea Bass with Olives and Capers)

• 2 tbsp Extra virgin olive oil
• 2 medium Sea bass, whole
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 medium Lemon
• 250 g Cherry tomatoes, ripe
• 80 g Green pitted olives
• 2 tbsp Capers
• 100 ml Dry White Wine
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F). Pour 1 tbsp of the olive oil into a baking dish and rub it around to coat the base.
2. Pat the sea bass dry, then season the cavities and skin with the fine sea salt and black pepper. Thinly slice the garlic; cut half the lemon into slices and keep the remaining half for squeezing later.
3. Scatter the cherry tomatoes, green pitted olives and capers in the dish, then nestle the fish on top. Tuck the lemon slices and half the garlic around and inside the fish, then pour in the dry white wine.
4. Roast for 18 to 22 minutes, until the fish is just cooked and the flesh flakes easily at the thickest part. If the tomatoes have not burst, give them a gentle press with a spoon to release their juices.
5. Finely chop the fresh parsley. Squeeze in a little lemon juice, stir the remaining garlic and parsley through the hot pan juices, then drizzle over the remaining 1 tbsp olive oil and spoon the tomato-olive sauce over the fish to serve.

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