Cut each fillet in 2 pieces, equal in size. Mix some breadcrumbs with the caponata and roll in the sea bream fillet. Place an oven tray and roast for 10 minutes at 180`c. Chop the prawns, salmon, 1/2 onion, 3 cloves garlic and dill and cook for a few minutes. Next, mash them lightly and bind with some flour. Allow to cool and form the shape of a small cake. Whisk the eggs and flour pass the cake through the eggs and then into the bread crumbs, shallow fry in olive oil. Sweat the prawn shells in some olive oil together with ½ onion and 3 cloves garlic, top with water and simmer for 45 minutes. Blend everything together, pass from a strainer to serve as a sauce with the sea bream involtini and prawn cakes.