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, ready to cook, each approx. 350 g
  • a little pepper
  • 0.25 tsp salt
  • 1 bunch flat-leaf parsley, half roughly chopped
  • 1 tbsp olive oil
  • 2 garlic clove, sliced
  • Spicy tomatoes
  • 350 g yellow and red cherry tomatoes, quartered
  • 1 red chilli pepper, deseeded, finely chopped
  • 0.5 dl white wine
  • 0.5 tsp sea salt
  • 0.5 dl water
  • a little pepper
  • To bake
  • 1 tbsp olive oil
  • Utensils
  • One wide roasting tin

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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 the roasting tin.
  • Spicy tomatoes

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

    Approx. 25 mins. in the centre of an oven preheated to 200°C. Drizzle the fish with olive oil.
  • Serve with:

    Spaghettini – tastes fantastic mixed with the cooking juices from the roasted cherry tomatoes.

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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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