Baked sea bream

Ingredients for 4 servings:

• 1 sea bream(s) of approx. 1.2 kg
• 4 tomatoes
• 2 cloves garlic
• 1 sprig(s) of thyme
• 2 bay leaves
• 1 lemon(s)
• 100 ml dry white wine
• 100 g butter
• 3 tbsp olive oil
• 1 tbsp herbs of your choice and availability, e.g. basil, parsley, tarragon, chopped
• salt and pepper

Instructions

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

Gut and scale the fish. This should ideally be done by a fishmonger. Wash the fish again and pat it dry thoroughly. Grease a shallow, ovenproof dish with half the butter. Blanch the tomatoes, peel them, deseed them, and cut them into small cubes. Peel the garlic and finely chop it. Distribute the tomatoes, garlic, bay leaves, and thyme in the dish. Place the fish on top. Brush with olive oil. Slice the lemon and arrange them over the fish. Pour in the white wine. Roast in a preheated oven at 180-200°C for about 25 minutes. Purée the meat juices with the vegetables (remove the bay leaves first) and whisk in the remaining butter. Stir in 1 tablespoon of chopped herbs (basil, tarragon, or parsley) and season with salt and pepper.