Sea Bream on Roasted Vegetables

Ingredients

• 2 stalks sage
• 4 sprigs thyme
• 2 bell peppers (red and yellow)
• 3 red onions
• 2 Garlic cloves
• 1 Organic lemon
• 250 g marinated artichoke hearts
• 1 kg sea bream (2 fish; ready to cook)
• Salt
• Pepper
• 5 tbsp olive oil
• a pinch ground saffron

Instructions

1. 1.

   Wash herbs, pat dry; remove a few thyme leaves, leave the rest whole. Halve bell peppers, deseed, wash and cut into strips. Peel onions and garlic. Quarter onions and crush garlic. Wash lemon hot, grate dry and cut into wedges; squeeze juice from one wedge. Drain artichoke hearts and halve them.

2. 2.

   Rinse sea bream, pat dry and lightly score the skin in a diamond pattern on both sides. Season inside and out with salt and pepper, drizzle with lemon juice, brush with 1 tbsp olive oil and stuff with sage.

3. 3.

   Place vegetables, half of the lemon wedges, saffron and thyme in a large baking dish. Drizzle with remaining olive oil, mix everything, season with salt and pepper. Lay sea bream on top and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes.

4. 4.

   Serve sea bream with roasted vegetables, remaining lemon wedges and thyme leaves.