6 bream fillets with skin,
400g black olives,
1 cup dry white wine,
1 tbsp. wine vinegar,
virgin olive oil,
fleur de sel,
Preheat oven to 410°F (gas mark 6).
Pit the olives and chop them up. Put them in a bowl with vinegar, white wine, olive oil, a pinch of salt, a little pepper. Mix, set aside.
Cover the baking sheet with parchment paper. Wash and dry lemons (except one). Cut them in slices not too thin and dispose them on the baking sheet.
Place the sea bream fillets, skin facing the lemons. Season with salt and pepper, and sprinkle with the remaining lemon juice and a drizzle of olive oil. Cook for 5 minutes in the oven.
When the fish are cooked, remove the dish, spread the crushed olives over the fillets. Put back in the oven for an additional 5 minutes. Serve warm with fresh pasta or steamed potatoes.