Sea Bream with Spicy Tomatoes

Total time: 45m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 215 Kcal, 26g Protein, 4g Carbohydrates, 10g Fat


  • Fish
  • 2 gilthead seabream, küchenfertig, je ca. 350 g
  • a little pepper
  • 0.25 tsp. salt
  • 1 bunch flat-leaf parsley, die Hälfte grob geschnitten
  • 1 tbsp. olive oil
  • 2 garlic cloves, cut into slices
  • Spicy Tomatoes
  • 350 g red and yellow cherry tomatoes, cut into quarters
  • 1 red chili pepper, entkernt, fein geschnitten
  • 0.5 dl white wine
  • 0.5 tsp. sea salt
  • 0.5 dl Water
  • a little pepper
  • Bake
  • 1 tbsp. olive oil
  • Utensils
  • Für ein weites Bratgeschirr

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  • Fish

    Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and stuff with several sprigs of parsley. Score the surface of the fish on both sides and place the slices of garlic in the incisions. Brush the fish with oil, place in a casserole dish.
  • Spicy Tomatoes

    Surround the fish with the tomatoes, chilli pepper and remaining parsley. Add the wine and water, season.
  • Bake

    Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Drizzle the fish with olive oil.
  • Dazu passen:

    Spaghettini - mit dem entstandenen Kochsud der Ofen-Cherry-Tomaten gemischt schmecken diese wunderbar.

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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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