Step 1

Rinse, dry and cut 4 thick slices each about 1 cm (approximately 3/8-inch) from the middle of the lemon. Squeeze the two end pieces to extract the juice. Place the lemon slices in a roasting bag, which should be about twice as long as the fish. Rinse the sea bream, pat dry and use a sharp knife to make several slashes about 1 cm deep (approximately 3/8-inch) on one side of the fish and sprinkle with the lemon juice. Rinse the parsley, shake dry, and place 2 sprigs in the bag with the lemon slices. Finely chop the remaining parsley. Peel garlic, ginger and shallot and finely chop.

Step 2

Preheat the oven to 200°C (approximately 390°F). Rinse, seed and finely chop the chile. In a bowl, combine the parsley, garlic, chile, ginger and shallot with 1 teaspoon salt, plenty of pepper and olive oil and mix to a paste. Spread the paste into the cuts of the fish and in the abdominal cavity. Slip the fish into the oven bag with the lemon and close. Place on a baking sheet and roast until the fish eyes are white and the flesh feels firm when touched, about 30 minutes. Served with salad.