Firstly, take you bream and score one side in three places.
Next, place the bream on baking paper on a tray and stuff with a few sprigs of tarragon, parsley and a slice of lemon.
Drizzle the bream with olive oil and sprinkle with salt and pepper.
Place crushed cloves of garlic, shallots, more slices of lemon and sprigs of herbs over the bream, place in the oven for approximately 20-30 mins depending on the size of the fish.
Whilst the fish is cooking you can make the salsa verde.
Place the remaining parsley, tarragon, two cloves of garlic, olive oil, sherry vinegar and a pinch of salt into a blender and blend to a rough puree. You can sweeten with honey to taste.
Place the whole roasted fish on to a wooden serving board with a few of the roasted shallots.
Next, place the salsa verde into a pot.
Serve with warm crusty bread, slow roasted garlic and charred lemon.
Prep time: 45 mins
Cook time: 30 mins
2 Gilthead bream, scaled and gutted
2 Bunches of flat leaf parsley
1 Bunch of tarragon
1 Bulb of garlic
1 Lemon sliced
2tbsp Sherry vinegar
150g Olive oil
3 Shallots halved
Flaked sea salt
Cracked black pepper
Drizzle of Honey