Summary

Ingredients

• 4 fish (s) (sea bream), ready to cook
• 125 g tomato (s), dried
• 1 bunch thyme
• 1 handful basil, approx.
• 10 cloves garlic
• 1 lemon (s), untreated, zest and juice it
• 500 g tomato (s)
• 1 bunch spring onion (s)
• 300 g zucchini
• 100 g olives, black
• 200 ml white wine
• 3 tablespoon olive oil
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 220 ° C top / bottom heat, gas stove to level 4 or 5.
2. Wash the sea bream and pat dry. Finely dice the dried tomatoes and set aside three teaspoons.
3. Wash the thyme and basil and pat dry. Pluck half of the thyme from the stalks. Pluck the basil from the stems and cut finely. Peel the garlic. Finely dice four cloves of garlic, set aside the remaining garlic.
4. Wash the lemon, pat dry, rub the peel and squeeze out the juice.
5. Mix the sun-dried tomatoes, thyme, basil, lemon (juice and zest) and garlic cubes.
6. Wash the tomatoes, spring onions and courgettes. Cut out the stalks of the tomatoes and quarter the tomatoes. Cut the spring onions and zucchini into pieces.
7. Place the fresh vegetables and olives on a deep baking sheet (drip pan). Sprinkle the sea bream with salt and pepper, fill with the tomato and herb mixture and then place on the vegetables.
8. Top with the remaining garlic, the remaining thyme and the dried tomatoes that were set aside. Pour white wine over it and drizzle with olive oil.
9. Put the tray in the oven and cook for about 25 to 30 minutes.
10. Serve with crispy ciabatta bread.