Yields2 Servings
 1 sea bass about 1kg
 1 tsp salt
 Freshly ground black pepper
 1 tbsp chopped marjoram
 3 onions
 1 clove garlic
 350 g tomatoes
 4 tbsp chopped parsley
 8 tbsp olive oil
 3 tbsp white wine
 1 lemon
 50 g butter
 25 g breadcrumbs

Preheat the oven to 200C/Gas6; make a few cross cuts in the fish skin


To prepare the tomato mixture, peel and finely dice one of the onions and the garlic; skin and deseed the tomatoes and chop the flesh finely; put the chopped tomato in a bowl with the onions, the garlic and 3 tbsp chopped parsley; stir in 4 tablespoons of the olive oil and wine and mix well; season with salt and pepper


Peel and slice the rest of the onions into 0.3cm thick rings and slice the lemon the same thickness, without peeling it; melt the butter and stir in the breadcrumbs


Oil an ovenproof dish and lay the fish in this; mix the salt, pepper and marjoram together and rub the cross cuts in the fish with this; put a little of the onion and tomato mixture into the cuts as well and spread the rest on top of the fish; place a few onion and lemon slices in the body cavity and arrange the rest on top of the fish; sprinkle with the breadcrumbs and the chopped parsley and the remaining oil and bake in the pre-heated oven for 40 minutes.

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