Red Bream Cooked in the Oven

• 1 red bream weighing 1½ kg (3½ lb) salt and pepper

Scale and empty the bream, then sever the gills with a sharp knife and extract them without damaging the head. Put it on a board and make three neat incisions with a knife transversely in the thickest part of the fish on one side, as far as the backbone. Put salt, a little oil and a slither of garlic in each slit, then close with a slice cut from a lemon to fit. Sprinkle with salt, pepper and o