• 1.25 kg/2 1/2 lb sea bream, scaled, cleaned and gutted

• 25 g/1 oz butter

• 1 onion, sliced

• 3 small tomatoes, halved

• 2 tablespoons Fish Stock

• 100 ml/3 1/2 oz water

• 4 tablespoons lemon juice

• 1 tablespoon fresh white breadcrumbs

• 1 tablespoon chopped tarragon

• 3 tablespoons olive oil

To garnish:

• 1 lemon, halved

• tarragon sprigs

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Method:

1. Place the fish in an ovenproof dish. Melt the butter in a heavy-based frying pan.

2. Add the onion and fry over a low heat for about 15 minutes, or until soft and golden brown.

3. Arrange the fried onion and halved tomatoes around the fish and then cover with the fish stock, water and lemon juice.

4. Sprinkle the breadcrumbs, chopped tarragon and olive oil on top. Bake in a preheated oven, 180°C (350°F), Gas Mark 4 for 40-45 minutes, basting occasionally.

5. Serve garnished with lemon halves and tarragon.