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🍽️ Sea Bream Stuffed with Tomato and Bread Mix

249 kcal · 30 min · 4 servings

Ingredients

• 2 Dorade (á 700 g, kitchen-ready)
• 100 g white bread (crustless)
• 1 onion
• 2 garlic cloves
• 50 g dried marinated tomatoes (in oil)
• salt
• pepper (from the mill)
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• 1 tbsp lemon juice
• 200 g cherry tomatoes
• 1 unwaxed lemon
• 1 sprig rosemary
• 4 sage leaves
• 2 tbsp olive oil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the sea bream thoroughly and pat them dry with a kitchen towel.
3. 3. Use a sharp knife to make a slit along the dorsal fin of the fish.
4. 4. Separate the central bones from the head and tail and remove them completely.
5. 5. Cut the white bread into small cubes.
6. 6. Peel the onion and garlic and chop both finely.
7. 7. Cut the dried tomatoes into fine cubes.
8. 8. Heat some tomato oil in a frying pan.
9. 9. Sauté the onion and garlic until translucent for 1 to 2 minutes.
10. 10. Add the tomato and bread cubes to the pan.
11. 11. Fry the mixture for another 3 minutes.
12. 12. Season the filling with salt, pepper, herbs, and lemon juice.
13. 13. Remove the pan from the heat and set the filling aside.
14. 14. Wash the cherry tomatoes under running water.
15. 15. Rinse the lemon with hot water, halve it, and slice it.
16. 16. Stuff the sea bream with the prepared bread mixture.
17. 17. Place lemon slices, rosemary, and sage on top of the filling.
18. 18. Wrap the fish tightly with kitchen twine to close them.
19. 19. Place the fish together with the cherry tomatoes on a baking sheet lined with baking paper.
20. 20. Drizzle everything with olive oil.
21. 21. Cook the fish in the preheated oven for 25 to 30 minutes.
22. 22. Remove the tray from the oven.
23. 23. Plate the fish and serve.

Nutrition per serving

• kcal: 249
• Protein: 24 g · Fett/Fat: 9 g · Carbs: 18 g