Baked Sea Bream with Vegetables

Ingredients

• 1 sea bream (ca. 1.2 kg, ready to cook)
• 1 handful thyme
• 1 lemon (juice)
• Salt
• Pepper
• 2 red bell peppers
• 2 small onions
• 2 Tomatoes
• 1 Garlic clove
• 4 tbsp olive oil
• 200 ml white wine

Instructions

1. 1.

   Wash the fish inside and out, pat dry. Rinse the thyme and shake dry; set aside 2–3 sprigs. Drizzle lemon juice over the fish, season with salt and pepper, and stuff the cavity with thyme.

2. 2.

   Wash, trim, and slice the bell peppers into long thin strips. Peel and cut onions into thin rings. Wash tomatoes, remove stems, and slice. Mix all vegetables together and add minced garlic.

3. 3.

   Preheat oven to 200 °C (Oven‑top and bottom heat).

4. 4.

   Heat 2 tbsp oil in a large roasting pan and quickly sauté the vegetables. Deglaze with white wine. Place the fish on top, brush with remaining oil, and arrange the leftover thyme sprigs over it. Roast for about 35 minutes.

5. 5.

   Remove from oven, let rest briefly, then serve directly from the roasting pan.