Roasted Sea Bream with Spring Vegetables


Total time: 50m
Preparation Time: 50m

Servings
For 4 servings


Nutritional Information

Contains 453 Kcal, 34g Protein, 11g Carbohydrates, 29g Fat


Ingredients

  • Seabream
  • 4 organic gilthead seabream (approx. 350 g each), ready to cook
  • 1 tsp. salt
  • 0.5 tsp. lemon pepper
  • 4 sprig thyme
  • 2 tbsp. olive oil
  • Spring Vegetables
  • 50 g macadamia nuts
  • 0.5 tbsp. liquid honey
  • 2 pinches chili powder
  • 2 pinches sea salt
  • 1 tbsp. olive oil
  • 1 garlic cloves, finely chopped
  • 150 g bunch of carrots, cut into slices
  • 3 spring onions, including green parts ', onions cut in half lengthways and then into pieces
  • 0.5 tsp. salt
  • 250 g cherry tomatoes, cut in half

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Instructions

  • Seabream

    Rinse the fish (inside and out) in cold water, pat dry. Make diamond-shaped incisions in the fish on both sides, approx. 5mm deep, without damaging the bones. Season the fish inside and out, stuff with the thyme and transfer to an oven tray lined with baking paper.
  • Spring Vegetables

    Toast the nuts in a frying pan without any oil. Add the honey, season, place on a sheet of baking paper, leave to cool. Heat the oil in the same pan. Stir fry the spring onions for approx. 2 mins., add the carrots and continue to stir fry for approx. 2 mins. Reduce the heat, simmer the tomatoes and salt for approx. 5 mins. Serve the vegetables with the fish with the nuts scattered over.
  • Baked in the Oven:

    Doraden ca. 10 Min. in der Mitte des auf 200 Grad vorgeheizten Ofens. Hitze auf 160 Grad reduzie-ren, ca. 15 Min. fertig braten.

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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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