Rinse and dry your sea bream and place in a large roasting tray. With a sharp knife, score three or four lines across the fish from the spine to the belly on both sides. You are aiming to just cut the skin but not too much flesh.
Rub the whole fish with olive oil and salt and roast for 30 minutes.
Remove and test with a skewer, if the meat gives way and you go right through with the skewer it is cooked.
Add the clams, grapes, caper berries, and samphire around the edge and roast for a further 10 minutes.
Sprinkle with chopped parsley, serve on a platter, and let your guests dig in.
I’ve used a big fish about 2.5kg gutted and scaled. You can use multiple smaller fish if you like, just adjust the cooking time.