Sea Bream with Mediterranean Sauce recipe | Delia Smith

Ingredients

• 1 whole sea bream, weighing 1¼-1½ lbs (570-700 g), de-scaled and gutted
• 1 rounded tablespoon fresh chopped oregano (or basil would be OK)
• 2 oz (50 g) cherry tomatoes, left whole and unpeeled
• salt and freshly milled black pepper
• 1 tablespoon olive oil
• 2 shallots, peeled and roughly chopped
• 1 medium yellow pepper, de-seeded and sliced into 2-inch (5cm) strips
• 2 cloves garlic, finely chopped
• 8 oz (225 g) tomatoes, skinned and chopped
• 1 tablespoon tomato purée
• ½ oz (10g) pitted black olives
• 1 heaped tablespoon capers