100gCaperssoaked in water to remove the salt then drained
2-3Spring Onionsfinely sliced
4tablespoonsFlat leaf parsleyfinely chopped
Salt and freshly ground pepper
Ask your fishmonger to scale, gut and remove the gills from the sea bream. Wash the fish inside and out under cold running water and pat dry with kitchen paper.
Place a sheet of foil on a baking tray and pinch up the edges to make a rim. Brush with olive oil. Pre-heat the oven to 200c
Brush each fish with olive oil inside and out and season with pepper and salt. Mix together the capers, yoghurt, almonds, spring onions, parsley and lemon juice and stuff this into the fish cavities. Transfer the fish onto the baking tray and place in the oven for 20 minutes
You can tell when the fish is cooked when it starts to flake away from the bone, or when the skin is crisp and bubbles up from the flesh of the fish.
Tonia recommends serving with gigantes beans and a green salad. I made a small Greek salad with tomatoes and olives which was delicious
Nutritional Information Per Serving: 275 Calories, 39g Protein, 12g fat, 1.3g saturated fat, 2.7g carbohydrates, 1.8g sugars