Summary

Ingredients

• 8 fish (s), sea bream à 100 g, ready to cook
• salt and pepper
• 1 bunch parsley
• 2 tablespoon olive oil
• 3 tablespoon shallot (s), chopped
• 3 tablespoon breadcrumbs
• 2 cloves garlic)
• 4 anchovy fillet (s)
• 0.5 tablespoon ½ capers
• 2 tablespoon tomato paste
• 2 tablespoon herbs, chopped, parsley, thyme, basil, sage, rosemary
• 30 g butter

Print Recipe Pin Recipe

Instructions

1. Lightly salt and pepper the sea breams, rinsed with cold water and dabbed dry, inside and out and put a parsley stick in each fish.
2. Turn on the oven and let it preheat to 220 degrees.
3. Heat the olive oil in a flat baking dish. Let the chopped shallots tarnish in it. Remove half, mix with the breadcrumbs and set aside.
4. Put the crushed garlic cloves, chopped anchovy fillets and capers, tomato paste and herbs in the pan. Salt a little, heat while stirring for about two minutes. Place the sea bream in the pan. Sprinkle with the breadcrumbs and shallots mixture. Put the butter in flakes on top. Cook in a preheated oven at 220 degrees for 12 to 15 minutes.