4 whole sea bream (each about 1lb/500g), cleaned, scaled and heads removed
Salt and pepper
1 tbsp combined minced oregano, thyme, rosemary, sage and parsley
2/3 olive oil
4 cloves garlic, thinly sliced
1/4 loaf focaccia
3 tbsp salt-packed capers, soaked, rinsed and drained
1/2 cup torn mint leaves
1/3 cup roughly chopped parsley
1 tbsp chopped chives
1 lemon, cut into eighths
Fillet the sea bream with the tail still attached, as if it were on a hinge. Then make 3 parallel slashes about 1/4-inch deep in the skin of both sides of the fillet.
Rub a generous pinch of salt into each incision, then open the fish and season the inside with salt and pepper.
Mix the minced herbs with 4 tsp of the olive oil and massage the inside of each fish with it.
Reassemble the fish and set aside in the refrigerator.
In a skillet over low heat, gently sweat the garlic in 1/2 cup of the olive oil until it wilts.
Meanwhile, with your fingers, pull crouton-sized morsels of focaccia from between the crusts until you have about 1/2 cup.
Remove the garlic from the oil with a slotted spoon and discard it. Raise heat to mediumlow, add the focaccia, and cook for five minutes or until the croutons are crisp on all sides.
With a slotted spoon, remove the croutons to a plate, salt lightly and set aside. Allow oil to cool to room temperature.
Pre-heat the grill on medium heat. Oil the grill with the remaining olive oil, place the fish on the grill at an angle, rotating them after 2 to 3 minutes to cross-hatch them. After another 2 to 3 minutes, carefully flip them over.
Cook the second side, without rotating for about 4 minutes. Arrange the fish cross-hatched side up on 4 warm plates to rest and set aside.
In a bowl, combine the reserved garlic-crouton oil with the capers, mint, parsley, and chives, toss well. Spoon the mixture over the fish. Top each fish with a few croutons and 2 wedges of lemon.