Baked sea bream with patty pan squash and tomato sauce

Ingredients for 2 servings:

• 2 fish(s) , sea bream, whole
• 1 pumpkin(s) (patty-squash)
• 5 beefsteak tomatoes
• 2 tbsp sesame oil
• 2 tbsp butter
• 1 tbsp soy sauce
• ½ onion(s)
• n. B. garlic clove(s)
• 2 slices of lemon
• 1 tsp sugar
• Sea salt, coarse
• pepper
• Chili flakes, dried
• olive oil
• 2 slices of lemon
• 1 tsp coriander seeds
• ½ tsp white pepper
• 1 tsp coriander powder
• 1 tsp dill, dried
• ½ lemon peel, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Sesame gives the whole thing the right kick

Dice the garlic and onion. Sauté in sesame oil in a deep pan. Add the sugar and let it caramelize. Peel and dice the tomatoes. Add them to the pan and bring to a boil. Reduce the heat and simmer for about 30 minutes. Season with salt, pepper, and chili. Peel the patty pan squash and cut into finger-thick “steaks.” Add 1 tablespoon of olive oil and soy sauce to the squash and marinate for about 1 hour. Fry the squash steaks in 1 tablespoon of olive oil and 1 tablespoon of sesame oil for about 2 minutes on each side, adding more olive oil if necessary. Transfer to a kitchen towel and season with sea salt. Make a fish seasoning from the ingredients listed under “For the Fish.” To do this, grind all ingredients in a mortar and pestle. Wash the sea bream inside and out. Rub with the fish seasoning. Fill each with 1 tablespoon of butter and a slice of lemon. Place on a baking tray lined with aluminum foil and bake or grill at 200°C top/bottom heat for about 20 minutes.