Sea bream is a quick and easy fish to cook whole and has a lovely white, flaky flesh. Add a few simple summer flavourings - lemon slices and summer herbs with a good grinding of salt and freshly ground black then just roast in a hot oven, air fry or barbeque. 

Serve with a refreshing tomato and cucumber salad and some crusty bread, if you like, for a delicious Mediterranean-style summer supper.

Kitchen tools needed: 

• Cole & Mason Epping Oil & Vinegar Mister
  
• Cole & Mason Kenton Salt & Pepper Mill in Sea Salt
  
• Cole & Mason Ashden Mezzaluna and Board
  

Ingredients: 

• 2 x 300g sea bream, gutted and scaled (see Tips)
  
• 2 unwaxed lemons, halved 
  
• Large handful fresh herbs such as flat leaf parsley, thyme and oregano roughly chopped
  
• 1 teaspoon dried oregano
  
• Olive oil in the Cole & Mason Epping Oil & Vinegar Mister, for spraying 
  
• Salt and freshly ground black pepper
  
• 1 teaspoon dried oregano
  
• 3 large ripe tomatoes roughly chopped
  
• ¼ cucumber, roughly chopped
  
• 2 spring onions, trimmed and chopped (see Tips)
  
• 2 tablespoons olive oil
  
• 1 tablespoon white wine vinegar
  
• ½ teaspoon Dijon mustard
  
• Rocket leaves, to garnish
  

Method:

1. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Using a sharp knife cut 2-3 slashes in the sides of each fish. Line a shallow roasting tin with lightly oiled foil and lay the fish in the tin.
   
2. Cut one lemon half into 4-5 thin slices and push the slices into the fish cavities with half the chopped herbs. Squeeze over the juice from another lemon half and spray with olive oil using the Cole & Mason Epping Oil & Vinegar Mister. Season with salt and freshly ground black pepper and sprinkle over the dried oregano. Add the remaining lemon halves to the roasting tin and spray with olive oil.
   
3. Roast the fish in the preheated oven for 15-20 minutes or until the flesh is opaque and flakes away easily from the bone when tested with the tip of a knife. 
   
4. Meanwhile, mix the rest of the herbs in a bowl with the tomatoes, cucumber and spring onion. Whisk together the olive oil, vinegar and mustard in a small jug. Season with salt and freshly ground black pepper. Pour over the tomato mixture and toss well to mix. 
   
5. Transfer the roasted fish and lemon halves to a platter. Garnish with rocket leaves and serve with the tomato and cucumber salad.
   

Tips: 

• If sea bream is unavailable this recipe works just as well with sea bass or mackerel. Ask at the fish counter or the fish mongers to have the fish gutted and scaled. If you prefer, remove the heads before baking.
  
• Using the Cole & Mason Ashden Mezzaluna and Board makes light work of roughly chopping the fresh herbs and it is also great for chopping the spring onions too. 
  
• To cook the fish in the air fryer, program it to 190°C (on the air fryer setting) for 8 minutes. Check the fish after this time, adding a further 2-3 minutes cooking time, if needed. Depending on the size of the air fryer you may have to cook one fish at a time. 
  
• To barbeque, place the fish in a grill basket. Cook over the hot coals, turning the basket occasionally, until the fish are lightly charred and cooked through.