Sea bream tartare

Steps

Preheat the oven to 190°C (375°F).

Season the cavity and outside of the sea bream with the salt and herb mixture and pepper.

Cut the lemon into thick slices and stuff the sea bream with half a slice, 2 sprigs of thyme, and the bay leaves.

Place the fish in an ovenproof dish and arrange the remaining lemon slices and thyme on top.

Drizzle generously with olive oil and sprinkle with oregano.

Roast the fish until cooked through, about 25 minutes, or until just firm to the touch. It should be opaque all over.

Cut along the backbone to remove the fillet. Carefully lift the top fillet and transfer it to a plate.

Cut the fillet into small pieces and drizzle with olive oil.

Let it cool before serving.