Seabream 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


  • Tomatoes
  • 500 g cherry tomatoes, halved
  • 200 g celery, cut into strips approx. 1.5 cm wide
  • 2 sprigs rosemary
  • 2 garlic clove, quartered
  • 0.5 tsp coarse salt
  • 2 red chilli pepper, halved lengthwise, deseeded, cut into fine strips
  • 2 tsp olive oil
  • 2 baking paper
  • Seabream
  • 2 gilthead seabream (organic) (approx. 450 g each)
  • 1 tsp aniseed
  • 1 tsp coarse salt
  • a little pepper

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  • Tomatoes

    Mix the cherry tomatoes with all the other ingredients up to and including the oil. Place half of the vegetables in the centre of each sheet of baking paper.
  • Seabream

    Rinse the seabream (inside and out) in cold water, 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 sheet together over the fish and fold over. Tie the right and left ends of the paper with cooking string.
  • Bake

    Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Serve with:

    Baguette or rice.

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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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