Roasted sea bream with spring vegetables

Total time: 50m
Preparation Time: 50m

For 4 portions

Nutritional Information

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


  • Fish
  • 4 gilthead seabream (organic) ( approx. 350 g each), ready to cook
  • 1 tsp salt
  • 0.5 tsp lemon pepper
  • 4 sprigs thyme
  • 2 tbsp olive oil
  • Accompaniment
  • 50 g macadamia nuts
  • 0.5 tbsp liquid honey
  • 2 pinches chilli powder
  • 2 pinches sea salt
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 150 g spring carrots, sliced
  • 3 spring onions incl. green parts, onions halved lengthways and then cut into pieces; greens cut into rings and then set aside
  • 0.5 tsp salt
  • 250 g cherry tomatoes, halved

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  • Fish

    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.
  • Accompaniment

    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.
  • Roast the sea bream

    for approx. 10 mins. in the centre of an oven preheated to 200°C. Reduce the heat to 160°C and cook for about another 15 mins.

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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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