Prepare a pot with water and put on to boil add the lettuce leaves and leave for three minutes, remove drain and dry.

Dice up the carrots, zucchini, and turnips, boil with a little salt until tender and drain.

Beat the eggs with the cream, incorporate the vegetables, the thyme, and parsley and mix well.

Wash the sea bream, salt and pepper.

Prepare an oven safe dish, grease with half of the butter, place the sea bream and fill with the vegetables and the lettuce.

Sprinkle with wine and dot with the remaining butter.

Cover with aluminum foil and bake at 300º for 20 minutes, basting once in a while with its own juice.

To prepare the sauce we need 4 tablespoons of the fish liquid.

Once the fish has cook some ten minutes it will have released some of its liquid and it can be separated.

To prepare the sauce

In a bowl place the 4 tablespoons of fish liquid and the butter and beat to mix well.

Add the capers, parsley, vinegar, salt, and pepper to taste.

On a platter pour the sauce as a base, place the fish and cover with the vegetables.