Dry the sea bream and place onto a chopping board.
4 large sea bream
Using a sharp knife cut through the fish flesh it almost down to the bone to enable the flavours are to penetrate deeper and food cook quicker.
Lightly coat the baking tray with olive oil and then add the sea bream. Add the capers inside the bream. Then rub olive oil onto the Sea Bream followed by the chopped garlic, chilli flakes and 1/2 of the coriander.
2 cloves garlic, ½ tsp chilli flakes, ½ bunch coriander, 1 tbsp olive oil
Sprinkle the lime juice over the bream and add the wine, pine nuts and tomatoes to the tray.
130 ml white wine, 2 medium limes, 100 g sundried tomatoes
Place the tray into the oven and cook for 25 – 30 minutes or until the bream are fully cooked.
Remove from the oven and serve with the remaining coriander, potatoes and a light salad for a beautiful dish.