Sea bream on a bed of vegetables

Ingredients for 2 servings:

• 1 fish (sea bream, approx. 900 g)
• ½ lime(s), juice
• 2 sprigs rosemary
• 1 bunch of spring onions
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 3 tomatoes
• ½ bunch parsley
• 1 tbsp breadcrumbs
• 100 ml dry white wine
• 80 g sheep’s cheese (feta)
• salt and pepper
• olive oil

Instructions

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

A recipe for the combi steamer

Wash the fish inside and out and pat dry. Make 3 to 4 diagonal cuts along the thickest parts on each side. Season inside and out with salt and pepper. Insert 2 sprigs of rosemary into the belly openings. Place the fish on a greased baking sheet and drizzle with the juice of half a lime. Clean the spring onions, remove the roots, and cut into approximately 4 cm long pieces. Peel and finely chop the garlic, the onions, and skin the tomatoes, remove the stems, and dice the flesh. Wash the parsley, pat dry, and chop. Heat olive oil in a pan, lightly fry the onions and garlic, add the tomatoes and parsley, and simmer everything for about 2 minutes. Pour in the wine and bring the sauce to a boil. Season with salt and pepper. Arrange the spring onions around the fish, pour the tomato sauce over the onions, and a little over the fish as well. Sprinkle the fish with breadcrumbs and drizzle with olive oil. Steam bake at 190°C and 70% humidity for 15 minutes. Meanwhile, slice the feta cheese and place it on top of the fish after the 15 minutes. Cook for another 5 to 10 minutes at 190°C and 30°C humidity – depending on your taste, the feta cheese should melt or be lightly browned. Serve with flatbread.