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Seabream on a bed of cherry tomatoes
15 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 257
  • Fat about 11g
  • Carbohydrates about 6g
  • Protein about 32g
This is needed
This is needed for 4 people
Tomatoes
  • 500 g cherry tomatoes, halved
  • 200 g celery, cut into strips approx. 1.5 cm wide
  • 2 sprigs rosemary
  • 2 garlic clove, quartered
  • 0.5 tsp coarse salt
  • 2 red chilli pepper, halved lengthwise, deseeded, cut into fine strips
  • 2 tsp olive oil
  • 2 baking paper
Seabream
  • 2 gilthead seabream (organic) (approx. 450 g each)
  • 1 tsp aniseed
  • 1 tsp coarse salt
  • a little pepper
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And that's how it's done
And that's how it's done
Tomatoes
Mix the cherry tomatoes with all the other ingredients up to and including the oil. Place half of the vegetables in the centre of each sheet of baking paper.
Seabream
Rinse the seabream (inside and out) in cold water, pat dry. Mix the aniseed, salt and pepper and use to season the fish inside and out. Place the sea bream on top of the vegetables. Draw the front and back edges of each sheet together over the fish and fold over. Tie the right and left ends of the paper with cooking string.
Bake
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.