Oven-baked herb sea bream

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 1 bulb(s) of fennel
• 2 vine tomatoes
• 1 bunch of spring onions
• 4 cloves garlic
• 1 bunch rosemary
• 1 bunch of thyme
• 2 sea bream (s) approx. 350 – 400 g each
• Sea salt and pepper
• olive oil
• e.g. lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

lactose-free, gluten-free

Preheat the oven to 200 degrees Celsius (top/bottom heat). Peel the potatoes and cut into wedges. Halve the tomatoes. Thinly slice the fennel. Slice the spring onions crosswise and the ends lengthwise. Mix the vegetables and garlic cloves in a bowl with salt, pepper, and olive oil and place on a deep baking tray or in a baking dish. Sprinkle with some rosemary and thyme. Ideally, have the sea bream scaled and gutted at the fishmonger’s. Then rinse with cold water and pat dry. Make three or four diagonal cuts on both sides with a knife. Rub the inside and outside with sea salt and pepper, stuff the belly with the herbs, and brush with olive oil. Place the fish on top of the vegetables, place everything on the middle rack of the preheated oven, and check after 30 minutes whether the vegetables and fish are cooked. Serve and, if desired, drizzle with a little lemon juice.