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🍽️ Oven-Baked Brill with Mediterranean Vegetables

580 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• basil, fresh 20 g
• thyme, fresh 10 g
• parsley, fresh 10 g
• garlic cloves 3 pcs
• fennel 2 pcs
• cherry tomatoes 200 g
• lemons 2 pcs
• olive oil 4 tbsp
• bream 2 pcs
• butter 2 tbsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes in half.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes for about 15 minutes.
6. 6. Drain the cooking water.
7. 7. Let the potatoes steam dry for a moment.
8. 8. Preheat the oven to 200 °C with top and bottom heat.
9. 9. Wash the herbs and shake off excess water.
10. 10. Cut the garlic in half with the skin on.
11. 11. Wash the fennel.
12. 12. Cut the fennel in half.
13. 13. Remove the tough core from the fennel.
14. 14. Cut the fennel into wedges.
15. 15. Wash the cherry tomatoes.
16. 16. Cut a lemon in half.
17. 17. Squeeze the juice from the first lemon half.
18. 18. Slice the second lemon half into rounds.
19. 19. Line a baking tray with baking paper.
20. 20. Place the potatoes, garlic, fennel, and tomatoes on the tray.
21. 21. Drizzle 2 tablespoons of olive oil over the vegetables.
22. 22. Season the vegetables with salt.
23. 23. Toss the vegetables on the tray to mix.
24. 24. Push the vegetables to the edge of the baking tray.
25. 25. Place the herbs in the center of the tray.
26. 26. Wash the brill.
27. 27. Pat the fish dry with a kitchen towel.
28. 28. Place the fish on the herbs with the dark skin side facing up.
29. 29. Drizzle 1 tablespoon of lemon juice over the fish.
30. 30. Season the fish with a pinch of salt.
31. 31. Place small pieces of butter on the fish skin.
32. 32. Place the tray in the oven.
33. 33. Bake the fish for about 30 minutes.
34. 34. Check if the meat separates easily from the bones.
35. 35. Cut along the central bone to release the fillets.
36. 36. Use a spoon to separate the first fillet from the bone.
37. 37. Separate the second fillet from the bones on the dark skin side.
38. 38. Turn the fish over.
39. 39. Separate the fillets from the light side.
40. 40. Plate the fillets together with the vegetables.
41. 41. Drizzle the dish with the roasting juices from the tray.
42. 42. Serve the fish immediately.

Nutrition per serving

• kcal: 580
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 45 g