John Myers
Ingredients for 3 servings:
- 3 sea bream(s)
- 125 ml olive oil
- 25 g sea salt, coarse, use more if needed
- 3 tbsp marjoram
- 3 tbsp rosemary, finely chopped, fresh
- 1 tbsp thyme
- 2 tbsp pepper, coarsely ground, maybe more
- 375 g cherry tomatoes
- 125 ml dry white wine, e.g. Riesling
- 1 lemon(s)
- some spring onions
- 6 garlic cloves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Scale and gut the sea bream, or buy ready-to-cook sea bream. Mix the sea salt, marjoram, pepper, thyme, and rosemary well in a bowl and then rub the mixture into the inside of the sea bream. Mix the remaining spice mix with the wine and olive oil and pour into a large baking dish. Thinly slice the garlic cloves and scatter them among the fish. Halve the cherry tomatoes and stuff them into the fish along with a piece of spring onion each. Place the fish in the baking dish and brush some of the olive oil and white wine spice mix over the fish. Then drizzle a little lemon juice over the fish. Sprinkle the remaining cherry tomatoes and spring onions over the fish. Cook the sea bream in an oven preheated to 180°C (350°F) for about 20 minutes. The time also depends somewhat on the size of the fish, so add more if necessary. I highly recommend wild rice and spinach as a side dish. Note from the Chefkoch.de recipe editor: The recipe was revised on May 13, 2021, because the sea bream was missing from the list of ingredients and the originally specified amount of oil of 250 ml and the amount of salt of 125 g was too high according to several comments.
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