I tried baking a whole sea-bream this week, following a classic recipe that seemed almost too simple to be true. The fish, scales and all, went into the oven with a generous sprinkle of salt, pepper, and a hint of cayenne, plus small knobs of butter melting away on top. I found the scales surprisingly helpful in keeping the fish moist and flavorful, almost like a built-in parchment paper. I'm not usually one to leave the scales on but the fish did come out beautifully tender and infused with a mild, smoky flavor from the cayenne. This recipe is perfect for the weeknight cook looking to elevate their seafood game without too much fuss. The key is to let the fish do most of the work, relying on its natural oils and the simple seasonings to shine. I served it with a side of lemon-butter sauce, which complemented the fish beautifully. Next time, I might try stuffing it with herbs and garlic, as suggested, for an extra layer of flavor. But as it is, this baked sea-bream is a delightful, hands-off dish that's sure to impress.