Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the tomatoes into small cubes.
4. 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.
5. Arrange the sea bream on an oval plate, spread the tomato cubes on the fish, sprinkle with chopped parsley.
6. With rosemary potatoes from the oven.