Remove the fins, empty and flake the fish, rinsetheminside and out.
Peel and chop the shallots, addthem in a frying pan with the white wine and white vinegar, reduce the liquid by 3/4. Book.
Cut the butter into cubes and set aside in the cold.
Place the seasonedseabream in abakingdishinside and out, drizzlewith olive oil.
Bake at 220oC, cook for 15 minutes. To check the cooking, prick as close as possible to the head with a toothpick, the fleshshouldbe soft. It is possible to reduce the cooking time alittle and cover the fish with aluminum foil, which allows to have a perfect cooking point by finishing out of the oven.
Make the white butter by adding the pieces of butter to the shallots over lowheat, whisking.
Seasontasteful, you can addlemonjuice and dydlepeels. (A smalls poonful of thick cream can be added to the reduced shallots to help make the white butter).