← All recipes

🍽️ Oven Bream with Colorful Vegetables

558 kcal · 30 min · 4 servings

Ingredients

• 1 handful thyme (5 g)
• 2 organic lemons
• 2 sea bass (1,4 kg, ready for cooking)
• salt
• pepper
• 500 g waxy potatoes
• 250 g cherry tomatoes
• 2 green bell peppers
• 2 red chili peppers
• 4 garlic cloves
• 3 shallots
• 4 bay leaves
• 6 tbsp olive oil
• 150 ml white wine
• 1 handful parsley (5 g)

Instructions

1. 1. Wash the thyme and shake it dry.
2. 2. Rinse the lemon under hot water and dry it thoroughly.
3. 3. Peel the lemon skin into fine strips (zest) and set aside.
4. 4. Slice the lemon into thin rounds.
5. 5. Wash the fish inside and out and pat them dry with a kitchen towel.
6. 6. Season the fish all over with salt and pepper.
7. 7. Stuff the fish with the thyme sprigs and the lemon slices.
8. 8. Wash the potatoes thoroughly and slice them thinly.
9. 9. Wash the tomatoes, the bell peppers, and the chili peppers.
10. 10. Halve the tomatoes.
11. 11. Halve the bell peppers, remove the seeds, and cut them into strips.
12. 12. Slice the chili peppers into rings.
13. 13. Peel the garlic and the shallots.
14. 14. Halve the garlic.
15. 15. Slice the shallots into thin rings.
16. 16. Mix all the vegetables with the bay leaves, the lemon zest, and two tablespoons of olive oil.
17. 17. Season the vegetable mixture with salt and pepper.
18. 18. Spread the vegetables out on a large baking sheet.
19. 19. Place the fish in the center on top of the vegetables.
20. 20. Pour in the wine.
21. 21. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
22. 22. Bake the bream in the preheated oven for 35 to 40 minutes.
23. 23. In the meantime, wash the parsley and shake it dry.
24. 24. Finely chop the parsley.
25. 25. Mix the chopped parsley with the remaining olive oil.
26. 26. Take the fish out of the oven.
27. 27. Drizzle the bream with the Mediterranean vegetables with the parsley oil before serving.

Nutrition per serving

• kcal: 558
• Protein: 53 g · Fett/Fat: 22 g · Carbs: 28 g