How to make
The sea bream for the recipe is cleaned, washed and dried with kitchen paper. It is salted and smeared with olive oil and lemon juice. It is left like that for about an hour to absorb the aromas and become even tastier and more tender.
Before putting the fish on the grill to cook, small incisions are made in the skin and inside the belly, slices of lemon, fresh sprigs of tarragon and parsley are placed. Cook it, until it aquires a golden color, but be careful not to burn it.
The sauce is prepared by stewing the finely chopped onions and spring onions in heated olive oil. After they soften, add the chopped tomatoes.
Add as much salt as you like and stir periodically, until it thickens. When the fish sauce is almost done, add the capers and chopped fresh basil.
Enjoy the irresistible sea bream with tomato and capers sauce!