Sea Bream with Feta and Spring Onions from Oven
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 fish (each 600 g sea bream or sea bass)
- 1 lemon (s), add the juice from it
- 2 sprigs rosemary, fresher
- 1 bunch spring onion (s)
- 2 cloves garlic, peeled
- 200 g tomato (s), peeled, cut into pieces
- 1 bunch parsley, smooth
- olive oil
- 200 ml white wine, dry
- 2 tablespoon breadcrumbs
- 100 g feta cheese made from sheep`s milk, diced
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° V (top / bottom heat, circulating air: 180 ° C). Wash the fish and pat dry, cut twice on each side, lightly pepper and salt inside and outside.
- Place the fish in a shallow casserole dish or in the oven pan, place the rosemary sprigs in the belly opening and drizzle with the lemon juice.
- Clean the spring onions and cut into pieces about 5 cm, chop the parsley. Heat a little olive oil in a pan, add the onions and the pressed garlic and fry until translucent. Add the tomato pieces and the parsley and let simmer for 2-3 minutes, then add the wine and season with salt and pepper.
- Spread the vegetables and sauce over the fish and sprinkle everything with the breadcrumbs. Let cook in the oven for 15 minutes. Spread the feta cheese on the fish and bake in the oven for another 10-15 minutes.
- Fillet the fish at the table and serve with white bread or baguette. Drink recommendation: A strong, dry white wine or if you like it, you can also take Retsina.
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