Sea Bream with Tomato Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 16 mins |
| Total Time | 46 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish (s), gutted and washed sea bream
- 3 slices lemon (s), untreated, 2 them for decoration
- 2 stalks parsley
- 2 stalks rosemary
- 2 stalks thyme
- sage
- 4 clove (s) garlic
- salt and pepper
- 1 chilli pepper (s)
- Olive oil, to taste
- Clarified butter, to taste
- 4 tomato (s)
- Sage, some leaves
- a few stalks parsley, for sprinkling
Print Recipe
Pin Recipe Instructions
- Wash the sea bream inside and out, season with pepper and salt. Fill with half or whole lemon wedges, a peeled clove of garlic (I sometimes use more), a stalk each of rosemary, thyme, parsley and a piece of chili. Does not have to be locked.
- Heat the olive oil / clarified butter mixture in a pan and fry the sea bream on each side over medium heat for approx. 6-8 minutes. These are only approximate times. It depends a little on the size of the sea bream. We are happy to roast them on the flat grill. Then I still dribble a little oil on the fish.
- Cut the tomatoes into small cubes.
- In the meantime, heat a little olive oil in a new pan, fry the sage strips or whole sage leaves, add 2 chopped garlic cloves, diced tomatoes, possibly also chili rings, pepper and salt.
- Arrange the sea bream on an oval plate, spread the tomato cubes on the fish, sprinkle with chopped parsley.
- With rosemary potatoes from the oven.
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