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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
  • 500 g cherry tomatoes, cut in half
  • 200 g celery, cut into strips approx. 1.5 cm wide
  • 2 garlic clove, quartered
  • 2 sprigs rosemary
  • 2 red chilli pepper, halved lengthwise, deseeded, cut into fine strips
  • 0.5 tsp coarse salt
  • 2 tsp olive oil
  • 2 baking paper
  • 2 gilthead seabream (organic) (approx. 450 g each)
  • 1 tsp coarse salt
  • 1 tsp aniseed
  • a little pepper
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And that's how it's done
And that's how it's done
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.
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 for approx. 25 mins. in the centre of an oven preheated to 180°C.

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