Sea Bream with Zucchini Mint Salad

Total time: 2hr 10m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 377 Kcal, 34g Protein, 7g Carbohydrates, 23g Fat


  • Fish
  • 2 gilthead seabream (approx. 500 g each)
  • 2 tsp. anise
  • 0.25 tsp. black peppercorns
  • 2 tbsp. olive oil
  • 1 organic lemons, abgeriebene Schale und 1 ⁄2 EL Saft
  • 1 garlic cloves, pressed
  • 0.75 tsp. salt
  • Vegetables
  • 700 g zucchini, cut into 6-cm-long sticks
  • 2 tbsp. olive oil
  • 3 spring onions, including green parts, onions cut into quarters, greens cut into 3-cm-long pieces
  • 1 garlic cloves, pressed
  • 1 tsp. salt
  • a little pepper
  • 1 organic lemons, use grated zest and 2 tbsp of juice
  • to taste salt and pepper to taste
  • 0.5 bunch peppermint, finely chopped

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  • Fish

    Rinse the fish (inside and out) with cold water, pat dry, and make several cuts in the surface (approx. 1 cm deep). Using a mortar and pestle, finely crush the aniseed and pepper. Stir in the olive oil, lemon zest and juice, crush in the garlic. Coat the fish with the mixture inside and out, cover and leave to marinate in the fridge for about an hour. Season the fish with salt inside and out shortly before cooking.
  • Vegetables

    Mix the vegetables with the garlic and oil on an oven tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 170°C. Remove from the oven, season and allow to cool a little. For the dressing, combine the lemon zest and juice with olive oil and mix well. Mix the vegetables with the dressing, cover and leave to steep for approx. 15 mins. Stir the peppermint into the salad shortly before serving, season. Place the fish on the same oven tray. Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Serve the sea bream with the courgette & mint salad.
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