Sea bream with feta and spring onions from the oven

Ingredients for 4 servings:

• 2 fish(s) (600 g each sea bream or sea bass)
• 1 lemon(s), the juice
• 2 sprigs rosemary, fresh
• 1 bunch of spring onions
• 2 cloves garlic, peeled
• 200 g tomatoes, peeled and cut into pieces
• 1 bunch parsley, flat
• e.g. olive oil
• 200 ml dry white wine
• 2 tbsp breadcrumbs
• 100 g feta cheese made from sheep’s milk, diced
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Greek recipe, quick to make

Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Wash the fish and pat dry, score twice on each side, and lightly season with salt and pepper inside and out. Place the fish in a shallow baking dish or in the oven roasting pan. Place the rosemary sprigs in the belly opening and drizzle with lemon juice. Trim the spring onions and cut them into approximately 5 cm pieces, chop the parsley. Heat a little olive oil in a pan, add the onions and crushed garlic, and fry until translucent. Add the tomato pieces and parsley and simmer for 2-3 minutes, then add the wine and season with salt and pepper. Spread the vegetables and sauce over the fish and sprinkle with the breadcrumbs. Bake in the oven for 15 minutes. Spread the feta cheese over the fish and bake for another 10-15 minutes. Fillet the fish at the table and serve with white bread or baguette. Drink suggestion: A strong, dry white wine, or retsina if you prefer.