Wash the Whole Sea Bream (500 gram), season the inside with Salt and Pepper (to taste) and stuff it with some Fresh Parsley (to taste) leaves, a few slices of Lemon (1/2) and Garlic (1/2 clove).
In a large skillet heat up a few tablespoons of Extra-Virgin Olive Oil (to taste) with Garlic (1 1/2 clove) and Cherry Tomato (200 gram). Cook on medium to blister and slightly brown the garlic.
Next add the fish, Black Olives (8), Capers (1 teaspoon), Lemon (1/2), more Fresh Parsley (to taste), Red Chili Pepper (1), and Fennel Bulb (1). Season with Salt and Pepper (to taste).
Pour in the Dry White Wine (1/2 cup) and 1/2 cup of water. Cover with a lid and let cook on medium for 15 minutes.
Flip it and cook for 10 more minutes.
Serve it with a drizzle of Extra-Virgin Olive Oil (to taste).