Place the gutted and scaled bream in the well-oiled dripping pan. Scald and peel the tomatoes. Take out the seeds.
- Reduce the white wine, on a brisk flame at first then, for five minutes, at the lowest setting. Set aside.
- Wash and dry the lemons.
- Cut them into slices of equal thickness.
- With a sharp knife, crudely chop the peeled tomatoes.
- On a brisk flame, using a frying pan with a thick base, lightly cook the finely-sliced shallots and onions in two tablespoons of olive oil.
- Add the tomato pulp, the peeled and crushed garlic, the sugar, the salt and the pepper. Leave to cook uncovered for 10-15 minutes.
- Slip some thyme and a slice of lemon into each bream. Season with salt and pepper.
- Pre-heat the oven to 210°C.
- Before placing in the oven, pour on the tomato fondue, the fish stock and the white wine.
- Add the olives, then place in the oven.
- After 15 minutes, gently turn the bream (total cooking time: 30 minutes).
Level of difficulty:
- 4 portion-sized bream
- 0.15 litre concentrated fish stock
- 0. 3 litre dry white wine
- 1kg tomatoes
- 1 onion
- 1 handful black olives
- 2 shallots
- 2 cloves garlic
- 4 sprigs fresh thyme
- 2 unwaxed lemons
- 6 tablespoons olive oil
- 1 teaspoon caster sugar
- Salt & pepper
- 1 dripping pan
- 1 frying pan
- 1 wooden spoon
- 1 sharp knife (tomatoes and lemon)
- 2 chopping boards
- 1 glass ramekin
- 1 spoon