Sea Bream on Vegetable Ratatouille
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish (s), sea bream a. about 300 g
- 1 small eggplant (s)
- 2 bell peppers, red and yellow
- 2 cloves garlic)
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 sprigs rosemary
- 6 sprigs thyme
- 1 lime (s), fresh
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and parry the aubergines and zucchini, halve lengthways and cut into slices. Wash the peppers, cut in half and remove the core, also cut into pieces. Peel the onion and cut into thin wedges.
- Put the cut vegetables in a large baking dish and season with salt and pepper. Place the rosemary sprig and some of the thyme sprigs on top, drizzle most of the olive oil and lemon juice over them and bake in the oven for about 15 minutes at 160 degrees.
- Parry the sea bream, cut into the skin on both sides. Put some garlic, thyme and rosemary in the incisions of the sea bream and salt the inside and outside of the sea bream.
- Place the sea bream on top of the vegetables, drizzle with the remaining oil and cook in the oven at 160 degrees for another 15-20 minutes.
- Rice or baguette tastes good with it.
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