Spigola alla Mediterranea

Method

1. Finely chop the onion and garlic. Sauté in olive oil over medium heat until soft.
2. Add the parsley and basil stems (or any herb stems) and cook for 1 minute.
3. Optionally add the cleaned fish head and sear on both sides to infuse flavor.
4. Add the peeled tomatoes, crush them, and season with salt and pepper. Simmer for about 10 minutes.
5. While the sauce cooks, season the sea bream fillets with salt, pepper, lemon zest, and a drizzle of olive oil.
6. Roll each fillet into a tight spiral (turbante) and secure with a toothpick.
7. Prepare the friggitelli peppers: remove seeds, place in a baking dish, season with oil, salt, and pepper. Roast at 200°C (400°F) for 10 minutes.
8. Make the herbed breadcrumbs: chop fresh bread with herbs (parsley, basil, oregano) until coarse.
9. After 10 minutes, place the fish turbanti on top of the peppers, sprinkle with some herbed breadcrumbs, and return to the oven for another 5 minutes (or until fish is just cooked through).
10. Remove the fish head and herb stems from the sauce. Blend the sauce until smooth (or leave chunky as preferred).
11. To plate: spoon a layer of sauce on the plate, place a fish turbante on top, add roasted friggitelli halves, olives, capers, and a sprinkle of herbed breadcrumbs, lemon zest, and fresh oregano. Drizzle with olive oil and serve.