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Krümeltiger's sea bream in a white wine vegetable bed

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Ingredients for 1 servings:

  • 1 fish (fresh sea bream)
  • 6 small zucchini, 3 yellow, 3 green approx. 8 – 10 cm long
  • 1 large onion(s)
  • 10 cocktail tomatoes, red
  • 100 ml white wine
  • 10 g butter
  • 10 g extra virgin olive oil
  • 3 cloves garlic, small
  • 2 sprigs of tarragon, fresh
  • Salt (lemon salt)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

filled with garlic and tarragon, suitable for SIS

It’s best to have the sea bream prepared by a fishmonger, including scaling, gutting, etc. Peel the onion and garlic. Cut the onion into thin rings and the zucchini into thin slices. Halve the tomatoes. Rinse the sea bream again, season inside and out with lemon salt, and stuff with the whole garlic cloves and tarragon. Add butter and olive oil to a casserole dish. Spread the vegetables in the pan, add the white wine, and place the fish on top. Sauté for approximately 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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