Sea Bream from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 ml olive oil, cold pressed
- 125 g sea salt, coarse-rained
- 3 tablespoon marjoram
- 3 tablespoon rosemary, finely chopped, fresh
- 1 tablespoon thyme
- 2 tablespoon pepper, coarsely ground, possibly more
- 375 g cherry tomato (s)
- 125 ml white wine, (Riesling)
- 1 lemon (s)
- some spring onions
- 6 cloves garlic, fresh
Print Recipe
Pin Recipe Instructions
- First, 3 fresh sea bream, if not already done by the fishmonger you trust, scaled and gutted.
- The sea salt and the other spices (marjoram, pepper, thyme, rosemary) are mixed well in a bowl so that the sea bream can then be rubbed in from the inside.
- The remaining spices are mixed together with the olive oil and white wine and placed in a large baking dish.
- Cut the garlic cloves into thin slices and distribute well over the fish.
- Halve the cherry tomatoes and pour into the fish along with a piece of spring onion each time (approx. 3-5 cherry tomatoes will fit each fish).
- Place the fish in the baking dish and use a brush to spread some of the olive oil - white wine - spice mixture over the fish.
- Then drizzle some lemon juice over the fish.
- Also distribute the remaining cherry tomatoes and spring onions over the fish.
- Then let the sea breams cook in an oven preheated to 180 degrees for about 20 minutes.
- I can highly recommend wild rice and spinach as a side dish.
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