Don’t be afraid of a whole fish and don’t worry if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you prefer.

Serves 4


  • 1 whole Denise fish (also called Gilt-Head Sea Bream), cleaned
  • 1½ teaspoons pink Himalayan salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, peeled and diced
  • 6 cherry tomatoes cut in half
  • 1 cup olives
  • 1 teaspoon honey
  • ½ teaspoon turmeric powder
  • 2 lemons, juiced
  • ¼ cup fresh thyme leaves, stems discarded


  1. Pat the fish dry and sprinkle with 1 teaspoon of salt and pepper on both sides.
  2. Pour the olive oil into a large skillet and heat. Add the fish and let cook for 3 minutes.
  3. Turn the fish over and add the remaining ingredients except the lemon and thyme.
  4. Add ½ cup of water and turn heat down to medium. Cover and let cook for 10 more minutes.
  5. Remove from heat and add the lemon juice and fresh thyme. Serve whole.