How to make
Clean the fish, wash them and leave them on a thick layer of kitchen paper to drain from the moisture.
Rub them well with olive oil, salt, black pepper and drizzle with lemon juice. While they sit for about 20 minutes, get started on the leeks and garlic.
Peel, clean the leeks and cut them into 3″ (7-8 cm) pieces. If the stalks are very thick, you can split them in half or in four lengthwise.
Leave the garlic cloves unpeeled and just crush them lightly with the palm of your hand.
At the bottom of a greased pan, put a few circles of lemon and place the sea bream on them. You can stuff garlic cloves and lemon slices into their bellies.
Spread the remaining garlic and leeks on the side and between the fish. Season with salt, drizzle with more olive oil, black pepper and pour the wine (or a little water).
Bake the sea bream in the oven at 370°F (190°C) with a fan, until the leeks nicely soften and the fish have aquired a light golden brown color. The baking time is different according to the size of the sea bream. It is ready when its eye aquires a milky white color.
Leave the oven-baked sea bream with leeks for about 5 minutes (outside of the oven) and then serve it with a glass of white wine.
Enjoy your meal!
