Ingredients

• 4 whole sea bream
• sea salt and freshly ground pepper
• 1 lemon, cut into quarters
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil + extra for serving
• 3/4 cup dry white wine
• a few sprigs of fresh parsley

Whole wheat bread stuffing

• approx. 100 g whole wheat bread
• approximately 2 cups milk
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, finely chopped
• 1-2 tablespoons extra virgin olive oil
• 1 egg

Preparation

1. Prepare whole wheat bread stuffing: place bread slices in a small bowl, pour milk, and soak. When the bread softens (stale bread will take longer), squeeze it and place in a clean bowl. Add parsley, garlic, olive oil, and egg. Season with freshly ground pepper and possibly salt, mix thoroughly.
2. Preheat oven to 220°C. Slit the sea bream with a knife on the belly and remove the insides from the middle. Rinse thoroughly under running water and dry. Make cross-shaped cuts with a sharp knife on one side of each fish. Sprinkle with salt, freshly ground pepper, squeeze lemon juice on top. Cut lemon peels into a few pieces and place in an oven-safe dish brushed with olive oil.
3. Stuff the fish with bread stuffing (about 2-3 tablespoons per 1 fish) and place in the dish, cover with butter slices, and drizzle with extra virgin olive oil. Insert sprigs of parsley between the fish and pour white wine. Place in the preheated oven and bake for about 30 minutes. During baking, baste the fish 2 or 3 times with the resulting wine-butter sauce.