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Sea bream fillet in oxheart tomatoes

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Ingredients for 3 servings:

  • 3 oxheart tomatoes
  • 3 sea bream fillets
  • 50 ml olive oil
  • 50 ml dry white wine
  • 2 tsp herbs de Provence
  • 2 tsp onion(s), dried
  • n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 200 degrees Celsius (top/bottom heat). Cut off the tops of the tomatoes (the base), then carefully hollow out the tomatoes. Place the tomatoes in a baking dish. Roll each fillet into the tomatoes. Distribute the herbs, onions, and oil over the tomatoes. Finally, pour the wine over the tomatoes. Bake in the oven for about 30 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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