Ingredients:

• 2 fresh Levantina sea bream (about 400–450g each)
• 4 onions (white or red), thickly sliced
• 100g cherry tomatoes, halved
• 2 lemons, sliced
• 80g olive oil
• 80g water
• Dried oregano
• Salt & pepper
• Fresh parsley, chopped (optional)

Method:

1. Rinse the sea bream and pat dry with paper towels. Season inside and out with salt and pepper, and set aside.
2. Place the onions and cherry tomatoes in a baking dish, season with salt and pepper, and mix slightly. Lay the fish on top of the vegetables.
3. Arrange the lemon slices around and between the fish. Drizzle with olive oil, sprinkle with oregano and chopped parsley (if using). Pour the water into one corner of the baking dish.
4. Preheat the oven to 180°C (fan) and bake for about 50–55 minutes, until the fish is golden and cooked through.
5. Serve warm, spooning some of the pan juices over the fish, and garnish with fresh parsley if desired.