John Myers
Ingredients for 1 servings:
- 1 fish (sea bream), gutted and scaled
- 1 spring onion(s)
- 5 tomatoes (mini date tomatoes or other aromatic)
- 3 tbsp cream
- 3 tbsp vermouth
- 10 basil leaves
- 1 pinch(s) tarragon, shredded
- 1 pinch of chili flakes OR:
- 1 small chili pepper(s), fresh, sliced
- Lime juice, to taste
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
nice summer dish without spending a long time in the kitchen
Wash the ready-to-cook sea bream, pat it dry, and place it on a large sheet of parchment paper. Season inside and out with salt and pepper, and drizzle with a little lime juice. Halve the tomatoes and add them to the fish (simply on top or around them), along with the sliced spring onions. Add the herbs and spices and drizzle with cream and vermouth. (If you like, you can add a little more butter or good olive oil). Fold the paper sheet over the fish and tie or staple the ends. Bake in the oven at 200°C for about 15 minutes. Place the package on a plate and open it at the table. Enjoy the aroma and enjoy. I like it best with a piece of crusty bread.
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