Whole Sea Bream with Vegetables and Lemon

Name: Whole Sea Bream with Vegetables and Lemon
Total time: 35 min
Yield: 2
Ingredients: 1 pcs Sea bream; 1 pcs Lemon; 1 pcs Bell pepper; 150 g Cherry tomatoes; 1 pcs Red onion; 300 g Potato; 1 sprig Rosemary; 2 tbsp Olive oil; 1 tsp Dried herbs; 1 tsp Salt; 0.5 tsp Ground black pepper

35 min

A whole sea bream with lemon slices tucked into the cuts, roasted on a bed of pepper, cherry tomatoes, onion and potato. The vegetables soak up the fish juices and the skin comes out thin and crisp.

Ingredients

2 servings

Sea bream(about 500 g, gutted)1 pcs

Lemon(cut into thin slices)1 pcs

Bell pepper(red, in large pieces)1 pcs

Cherry tomatoes150 g

Red onion(in large wedges)1 pcs

Potato(cut into wedges)300 g

Rosemary1 sprig

Olive oil2 tbsp

Dried herbs1 tsp

Salt1 tsp

Ground black pepper0.5 tsp

Instructions

Make 4–5 diagonal cuts down to the bone along the side of the bream and slide a lemon slice into each. Put a couple more inside the cavity.

Set the fish in the basket and arrange the pepper, cherry tomatoes, onion wedges and potatoes around it.

Season everything with salt, pepper and dried herbs and drizzle with olive oil.

Lay the sprig of rosemary on top.

Cook at 180 °C (356 °F) for 20 minutes — the flesh should come away from the bone easily.

Move the fish to a platter together with the vegetables and serve.

💡Tip

Cut down to the bone

The heat gets in evenly and the fish is not left raw along the spine.

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