Baked Sea Bream with Tomatoes and Olives

• 2 medium Sea bream, whole, cleaned
• 300 g Cherry tomatoes, ripe
• 80 g Black Kalamata pitted olives
• 1 medium Red onion
• 3 cloves Garlic
• 1 medium Lemon
• 3 tbsp Extra virgin olive oil
• 1 ½ tsp Dried oregano
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 200°C (390°F). Put the tomatoes and olives in a baking dish, then thinly slice the onion and add it to the dish.
2. Thinly slice the garlic and add it to the dish. Zest the lemon into the dish, then cut the lemon in half and squeeze in the juice.
3. Drizzle over the olive oil, then sprinkle in the oregano, salt, and pepper. Toss everything well and spread into an even layer.
4. Nestle the sea bream into the tomato mixture. Roast for 20 to 25 minutes, until the fish is opaque and flakes easily and the tomatoes have burst and released their juices.
5. Rest for 3 to 5 minutes so the juices settle. Spoon the warm tomato and olive juices over the fish to serve.

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