Mediterranean Sea Bream with Tomatoes and Zucchini

Ingredients

• 600 g sea bream (1 whole; ready to cook)
• 2 sprigs Rosemary
• 4 sprigs thyme
• 2 small zucchinis
• 250 g Cherry Tomatoes
• 1 Organic lemon
• Salt
• Pepper
• 2 tbsp olive oil
• 40 g green olives sliced (2 tbsp; jar)

Instructions

1. 1.

   Rinse the sea bream under cold water, pat dry and make 3-4 diagonal slits on each side up to the bones.

2. 2.

   Wash herbs and shake off excess moisture. Remove leaves from 1 rosemary sprig and 2 thyme sprigs and insert into the slits.

3. 3.

   Wash, peel, and slice zucchinis. Wash tomatoes and halve them. Rinse lemon hot, pat dry and slice.

4. 4.

   Layer zucchini slices in a baking dish. Distribute tomato halves on top, season with salt and pepper, and drizzle with 1 tbsp oil.

5. 5.

   Season sea bream inside and out with salt and pepper, fill with remaining herbs and lemon slices. Place the fish over the vegetables, drizzle with remaining oil, and arrange olive slices on top. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 30 minutes.