Herb Stuffed Sea Bream

Ingredients

• 1 bunch chervil
• 1 bunch Basil
• 1 bunch dill
• 1 bunch parsley
• 100 ml olive oil
• 2 tbsp breadcrumbs
• Salt
• pepper from grinder
• 2 pre‑cooked sea bream
• 125 ml dry white wine
• 750 g tomatoes

Instructions

1. 1.

   Wash herbs, shake off excess water and pluck the leaves. Blend leaves with olive oil in a blender. Stir in breadcrumbs and season with salt and pepper.

2. 2.

   Rinse sea bream, pat dry and season with salt and pepper. Place each fish on a sheet of foil, fill with herb mixture, pour wine over, and tightly wrap. Bake in a preheated oven at 220 °C for 25 minutes.

3. 3.

   Briefly boil tomatoes, then peel skins off. Halve tomatoes, remove seeds, and cut into strips.

4. 4.

   Sauté tomatoes briefly in butter in a pan, seasoning with salt and pepper.