Stuffed Sea Bream with Tomatoes and White Bread
A stuffed sea bream with tomatoes and white bread is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sea bream (≈700 g, ready to cook)
- 100 g white bread (crumbed)
- 1 vegetable onion
- 2 Garlic cloves
- 50 g dried pickled tomatoes (in oil)
- Salt
- Pepper (freshly ground)
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 tbsp Lemon Juice
- 200 g Cherry tomatoes
- 1 untreated lemon
- 1 sprig rosemary
- 4 Sage leaves
- 2 tbsp olive oil
Instructions
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1.
Preheat the oven to 200°C with top and bottom heat. Wash the sea bream, pat dry, make a shallow cut along the back with a sharp knife, remove and discard the head and tail fin cavities.
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2.
Cube the white bread. Peel and finely chop the onion and garlic. Dice the dried tomatoes into small cubes.
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3.
Heat some of the tomato oil in a pan, sauté the onion and garlic for 1-2 minutes until translucent, add the tomato and bread cubes and cook for another 3 minutes. Season with salt, pepper, herbs and lemon juice, then set aside.
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4.
Wash the cherry tomatoes. Rinse the lemon under hot water, halve it and slice into rounds. Fill the fish with the bread mixture, top with lemon slices, rosemary and sage, and secure with kitchen twine.
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5.
Place the stuffed fish and tomatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and bake in the preheated oven for 25-30 minutes. Remove and serve plated on a dish.
