Baked Sea Bream with Shellfish and Asparagus

Ingredients

• 2 sea bream (pre‑cooked, about 300 g each)
• 3 tbsp olive oil
• 400 g mixed shellfish (e.g., Venus clams, mussels, heart clams)
• 6 stalks green asparagus
• 150 g green beans
• 150 g cherry tomatoes
• 2 Garlic cloves
• 1 untreated lemon
• Sea salt
• black pepper (freshly ground)
• 1 sprig parsley
• 1 sprig dill
• 1 tsp red peppercorns
• 100 ml dry white wine

Instructions

1. 1.

   Wash and pat the sea bream dry.

2. 2.

   Preheat the oven to 180 °C fan‑forced. Brush a large piece of aluminum foil in the center with 1 Tbsp oil.

3. 3.

   Rinse and clean the shellfish, discarding any that are open. Peel the lower third of the asparagus and cut each stalk once across and once lengthwise. Wash and trim the beans. Rinse the tomatoes and remove the stem ends if desired. Peel and halve the garlic cloves. Slice the lemon into rounds. Arrange the asparagus, beans, tomatoes, and garlic on the oiled foil.

4. 4.

   Season the fish inside with sea salt and pepper and place it on top of the vegetable bed. Distribute the shellfish around the fish. Sprinkle with the chopped parsley, dill, and red peppercorns; season everything with additional salt and drizzle with the remaining oil.

5. 5.

   Tuck up the edges of the foil slightly and carefully pour in the white wine. Fold the foil over the fish so that it is tightly sealed (but leave a little space to allow steam). Roast in the oven for about 30 minutes, allowing the flavors to meld.

6. 6.

   Serve hot, garnished with fresh herbs if desired.