Summary

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

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Instructions

1. First, 3 fresh sea bream, if not already done by the fishmonger you trust, scaled and gutted.
2. 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.
3. The remaining spices are mixed together with the olive oil and white wine and placed in a large baking dish.
4. Cut the garlic cloves into thin slices and distribute well over the fish.
5. 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).
6. 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.
7. Then drizzle some lemon juice over the fish.
8. Also distribute the remaining cherry tomatoes and spring onions over the fish.
9. Then let the sea breams cook in an oven preheated to 180 degrees for about 20 minutes.
10. I can highly recommend wild rice and spinach as a side dish.