Sea bream in a bed of vegetables

Ingredients for 2 servings:

• 2 fish(s) (sea bream)
• 1 onion(s)
• 1 clove(s) garlic
• 2 m.-sized carrot(s)
• 1 red bell pepper(s)
• 400 g potatoes
• ½ liter vegetable broth
• 8 tbsp extra virgin olive oil
• 2 tbsp herbs de Provence
• salt and pepper
• sage
• onion(s)
• Paprika powder, hot
• 2 sprigs of parsley
• 2 slices of lemon
• 1 clove(s) garlic, cut into 2 slices
• 2 sprigs of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a baking dish and preheat oven to 220°C. Cut the onion into thin rings and the garlic into thin slices. Wash and peel the carrots and potatoes, and cut them into cubes (approx. 2 x 2 cm) along with the washed bell pepper. Mix the vegetables and place them in the baking dish. Add 1 tablespoon of the herb mixture and the spices to the vegetables, pour over the vegetable stock, and place in the oven (bottom rack) and simmer for 20 minutes. Mix the olive oil with 1 tablespoon of the herb mixture, salt, pepper, and paprika. Brush the fish inside and out with the oil mixture. Fill each belly opening with sage leaves, 1 sprig of parsley and dill, 1 lemon slice, 1 onion ring, and 1 garlic slice. After 20 minutes, place the prepared fish on top of the vegetables and return them to the oven for another 30 minutes. Brush the fish with the oil and herb mixture 1-2 more times during the cooking time.