Gilthead Seabream on Cucumbers and Tomatoes

Preparation/cooking time: ca. 30m + Roast in the oven: ca. 25m

For 4 people

Nutritional Information

Contains 321 Kcal, 31g Protein, 5g Carbohydrates, 19g Fat


  • 1 organic lemon
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • a little pepper
  • 1 cucumber
  • 2 shallot
  • 250 g cherry tomatoes
  • 2 organic gilthead seabream, approx. 500 g each

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  • Zest the lemon, squeeze out the juice and mix them in a bowl with the oil, salt and pepper. Peel the cucumber and cut it into slices approx. 1 cm thick. Cut the shallots into segments and add them with the cucumber and tomatoes to the bowl. Mix everything and spread on an oven tray lined with baking paper.
  • Rinse the seabream (inside and out) in cold water, pat dry. Brush on both sides with oil, season, and place on the vegetables.
  • Bake approx. 20 minutes in the middle of an oven preheated to 220°C.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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