Roasted Sea Bream

Preheat oven to 200°C (approximately 400°F).

Rinse inside and outside of fish thoroughly. Pat dry with paper towels. Cut 3 slits on both sides of each fillet with a sharp knife. Rinse tomatoes and remove stems. Peel and finely chop garlic. Rinse lemon, pat dry and remove zest in strips with a vegetable peeler. Transfer zest to a small bowl and stir in garlic and 5-6 tablespoons olive oil. Strip leaves from a sprig of rosemary and 4 sprigs thyme and finely chop. Stir into oil.

Brush an ovenproof baking dish with olive oil. Spread tomatoes, garlic, and olives in baking dish. Season inside and outside of fish with salt and pepper. Cut lemon zest into thin slices and place in cavity of fish. Stuff fish with remaining herbs and place fish on tomatoes. Brush with half the herb-olive oil. Bake, turning fish once halfway through baking time and brushing with herb-oil, until golden brown, 25-30 minutes.