Ingredients

• 1 Kg leeks
• 1 pc gutted bream
• 200 g bread dough ready
• 1 pc yolk
• pitted Taggiasca olives
• capers in brine
• thyme
• rosemary
• butter
• salt
• extra virgin olive oil

For the recipe of the bream in bread crust with leeks, olives and capers, clean the leeks eliminating the green part and the first sheath of the white stem. Cut them in half lengthwise and then in half rounds. Wash them, drain them and brown them in a saucepan with a knob of butter and a pinch of salt. Lower the heat and cook for 10-12 minutes. Scale the fish and remove the fins. Rinse it and salt it inside, inserting a sprig of rosemary and a few sprigs of thyme into the belly. Pour the leeks in a baking dish, mixing them with 2 tablespoons of Taggiasca olives, 1 tablespoon of dripped capers and 2-3 sprigs of thyme. Put the fish on top of the leeks, add salt and grease it with a little oil. Roll out the bread dough to a thickness of 2-3 mm and seal the baking dish and trim it about 1 cm below the top. Add a little water to the remaining beaten yolk and brush the dough over the entire surface. Bake the pan at 200 ° C for 15-18 minutes. Bring freshly baked fish to the table. If you wish, you can accompany it with balsamic vinegar: a few drops on the fish and on the leeks will give vivacity to the flavor with a sweet and sour note.