Summary

Ingredients

• 2 fish (s) (sea bream)
• 1 onion (s)
• 1 clove garlic
• 2 medium carrot (s)
• 1 red pepper (s)
• 400 g potato (s)
• 0.5 liter ½ vegetable stock
• 8 tablespoon olive oil, extra virgin
• 2 tablespoon herbs Provence
• salt and pepper
• sage
• Onion (noun)
• Paprika powder, hot
• 2 stems parsley
• 2 slices lemon (s)
• 1 clove garlic, cut into 2 slices
• 2 stems dill

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Instructions

1. Grease the baking dish, preheat the oven to 220 °.
2. Cut the onion into fine rings and the garlic into thin slices. Wash and peel carrots and potatoes and cut into cubes with washed paprika (approx. 2 x 2 cm). Mix the vegetables, place in the baking dish. 1 tablespoon Pour the herb mixture and spices over the vegetables, pour the vegetable stock over them, put them in the oven (lower shelf) and cook for 20 minutes.
3. Olive oil with 1 tablespoon. Mix the herb mixture, salt, pepper and paprika. Brush the fish outside and inside with the oil mixture. Fill the belly openings with sage leaves, 1 stalk of parsley and dill, 1 lemon slice, 1 onion ring, 1 garlic slice. After 20 minutes, place the prepared fish on the vegetables and put them together in the oven for another 30 minutes. During the cooking time, brush the fish 1-2 times with the oil-herb mixture.