• 3 black seabream, each weighing 400 g (14 oz)
• sea salt

Brush the cleaned bream with some of the olive oil.

For the stuffing, pit the olives, and roughly chop them.

Finely slice the bulb spring onions, finely dice the tomatoes, pick the leaves from the thyme, combine everything.

Stuff the bream with a third of this mixture. Season the fish with sea salt. Combine the rest of the stuffing mixture with the remainder of the olive