Summary

Ingredients

• 2 fish (s), sea bream (sea bream)
• 1 handful rosemary
• 0.5 ½ lemon (n)
• Sea salt, coarse
• 4 large mushrooms
• 2 tomato (s)
• 2 tablespoon bacon, diced into small pieces
• 1 shallot (s)
• 2 cloves garlic)
• 1 handful parsley
• 4 tablespoon cheese, Gruyère, grated
• 0.5 ½ lemon (n)
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Preheat the oven to 180 °, preheat the grill.
2. Break the stalks out of the mushrooms. Slightly drain the bacon in olive oil (do not toast) and place in a bowl. Fry the mushroom hats in the same hot pan until brown on both sides, place in a baking dish, opening upwards. Peel the tomatoes, remove the goo, cut into small pieces and add to the bacon. Finely chop the mushroom stalks, shallot, garlic and parsley and add to the bacon as well. Mix well, season with olive oil, salt, pepper and lemon and fill the mushrooms with it. Sprinkle the grated Gruyère in the oven for 15-20 minutes.
3. Do not cut the cleaned sea bream crosswise too deeply, brush with olive oil, sprinkle with coarse salt, pepper, sprinkle with a few dashes of lemon juice. Place the rosemary sprigs on the grill, cover the sea bream with more rosemary so that the fish are back on the rosemary when you turn them. The fish are ready after 10-20 minutes, depending on their size and heat.