Sea Bream with Mixed Vegetables and Mustard

Name: Sea Bream with Mixed Vegetables and Mustard
Total time: 35 min
Yield: 2
Ingredients: 1 pcs Sea bream; 0.5 pcs Lemon; 200 g Cauliflower; 150 g Broccoli; 1 pcs Carrot; 2 ears Corn; 1 pcs Bell pepper; 2 tbsp Grainy mustard; 2 tbsp Olive oil; 1 tsp Dried herbs; 1 tsp Salt

35 min

A whole sea bream with lemon in the cuts roasts on a bed of cauliflower, broccoli, carrot and corn, all brushed with grainy mustard.

Ingredients

2 servings

Sea bream(about 500 g, gutted)1 pcs

Lemon(cut into slices)0.5 pcs

Cauliflower(in florets)200 g

Broccoli(in florets)150 g

Carrot(sliced into rounds)1 pcs

Corn(cut into chunks)2 ears

Bell pepper(in large pieces)1 pcs

Grainy mustard2 tbsp

Olive oil2 tbsp

Dried herbs1 tsp

Salt1 tsp

Instructions

Make 3–4 cuts along the side of the fish and slide a lemon slice into each.

Set the bream in the basket and arrange the vegetables around it.

Season with salt and herbs and drizzle with olive oil.

Brush the fish with grainy mustard — it gives a crust and takes the edge off any fishy smell.

Cook at 180 °C (356 °F) for 25 minutes.

Move to a platter together with the vegetables.

Main courses View all recipes