Roasted Sea Bream with Spring Vegetables

Total time: 50m
Preparation Time: 50m

For 4 servings

Nutritional Information

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


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


  • 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.
  • 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.
  • 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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