Sea Bream with Tomatoes in a Römertopf

Ingredients

• 1.2 kg sea bream (1 fish)
• Salt
• Pepper
• 1 bunch thyme (20 g)
• 1 bunch oregano (20 g)
• 1 bunch parsley (20 g)
• 8 slices whole-grain toast (old-fashioned)
• 2 Garlic cloves
• 2 egg yolks
• 2 tbsp olive oil
• 6 tomatoes
• 250 ml white wine

Instructions

1. 1.

   Soak the Römertopf.

2. 2.

   Wash and pat dry the sea bream. Season inside with salt and pepper. Wash herbs and shake dry. Pick leaves from half of the thyme and oregano, then fill the fish with the rest.

3. 3.

   Place toast in a blender with thyme and oregano (until 1 tsp). Add parsley, peel garlic, and blend all together. Mix egg yolks and olive oil into the paste until it becomes creamy. Season with salt and pepper.

4. 4.

   Wash tomatoes, remove stems, halve four of them. Scoop out seeds and fill with the paste. Place the sea bream in the soaked Römertopf and drizzle with a little oil.

5. 5.

   Quarter remaining tomatoes, remove seeds, dice. Sprinkle over fish with reserved herbs and pour white wine. Season fish again, cover with lid, place in a cold oven and set to 200 °C fan. Simmer for about an hour.