Sea Bream on a Bed of Cherry Tomatoes

Total time: 40m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 257 Kcal, 32g Protein, 6g Carbohydrates, 11g Fat


  • 200 g celery, cut into 1.5-cm-wide strips
  • 500 g cherry tomatoes, cut in half
  • 2 clove of garlic, cut into quarters
  • 2 sprig rosemary
  • 1 tsp. coarse salt
  • 2 red chilli pepper, cut in half lengthways, insides removed, and then cut into thin strips
  • 2 tsp. olive oil
  • 2 organic gilthead seabream (approx. 450 g each)
  • a little pepper
  • 1 tsp. anise

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  • Mix the cherry tomatoes and remaining ingredients with a little oil. Divide half the mixture onto the centre of each sheet of baking paper.
  • Rinse the sea bream with cold water inside and out, 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 parchment sheet together over the fish and fold over. Tie the ends together well on the left and right with cooking string.
  • Steam in the oven: for approx. 25 mins. in the centre of an oven preheated to 180°C.

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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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