Sea bream in a bed of vegetables à la Mäusle

Ingredients for 4 servings:

• 4 sea bream(s), whole, gutted, fresh or frozen
• 2 cloves garlic, very finely chopped (up to 3 cloves)
• 6 tbsp soy sauce, dark
• 3 tbsp oil, neutral (e.g. sunflower oil)
• 3 pinches of ginger powder *
• 3 pinches of lemongrass, ground *
• n. B. Sambal Oelek
• 2 m.-large onion(s), cut into fine rings
• 2 medium-sized carrots, halved lengthwise into thin slices
• 2 m.-large zucchini, halved lengthwise into fine slices
• 1 medium-sized yellow bell pepper(s), diced
• 1 jar mung bean sprouts, well drained, if necessary
• 12 cocktail tomatoes
• 200 ml white wine, semi-dry (alternatively vegetable stock)

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

slightly Asian-inspired

Mix the garlic cloves with the soy sauce, oil, ginger and lemongrass powder, and sambal oelek to taste to make a marinade. Season to taste – the ginger and lemongrass should not be too strong. Do not add salt; the soy sauce is salty enough. Rinse the sea bream with cold water, pat dry, and spread 1 tablespoon of the marinade inside each fish. Then brush the outside of the fish with the marinade and let it marinate, covered, for about 30 minutes. Grease a deep, large baking dish well with oil. Preheat the oven to 200°C (top/bottom heat). Place the onions, carrots, zucchini, bell peppers, and mung bean sprouts (if desired) into a bed of vegetables in the baking dish. Place the sea bream on top and spread the remaining marinade over the vegetables. Cover the baking dish tightly with aluminum foil (matte side facing out/up). Cook everything in the oven for 30 minutes. Briefly rinse the tomatoes, halve them, and arrange them on top of the vegetables. Pour in the white wine or vegetable stock. Close the casserole dish tightly and return everything to the oven for another 30 minutes. Arrange the sea bream and vegetables on plates and serve immediately. Note: Despite the long cooking time, the vegetables will retain their crispness. * Ginger and lemongrass powder are available in Asian stores.