Sea bream with Mediterranean pan-fried vegetables and fresh herbs

Ingredients for 4 servings:

• 4 sea bream(s)
• 3 bell peppers, colored
• 1 m.-large eggplant(s)
• 1 m.-large zucchini
• 1 m.-sized onion(s)
• 12 cherry tomatoes or cocktail tomatoes
• 1 bunch of spring onions
• 1 bunch of garden herbs *, fresh, chopped, approx. 25 g, alternatively frozen
• 4 cloves garlic
• 30 olives, 15 black and 15 green each, without stones
• 200 g sheep’s cheese
• some salt
• some pepper
• ¼ liter white wine
• 10 tbsp olive oil
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Food combining, without carbohydrates

Deseed the peppers and cut into bite-sized pieces. Quarter the zucchini and eggplant lengthwise, then cut into approximately 1 cm pieces. Roughly dice the onion. Halve the olives. Cut the spring onions into approximately 1 cm rolls. Halve or quarter the tomatoes, depending on their size. Finely chop the garlic. Dice the feta cheese. Cut the lemon into wedges. Wash the sea bream and let them drain or pat them dry with kitchen paper. Lightly season inside and out with salt and pepper, then coat the inside of each sea bream with a level teaspoon of herbs. Sauté all ingredients except the tomatoes, spring onions, garlic, and feta cheese in a large pan with 6 tablespoons of olive oil (over high heat), without salt and pepper. Stir-fry frequently so nothing burns. Once the vegetables have developed a roasted aroma, deglaze with a splash of white wine (approx. 1/8 L). Season with salt and pepper. Add the olives, tomatoes, and spring onions along with the chopped herbs, bring back to a boil, and stir. Then reduce the heat to low. Brown the sea bream in 4 tablespoons of hot olive oil for about 1 minute on each side, moving the fish around so the skin doesn’t stick to the pan. Reduce the heat and cook the fish over medium heat for another 5 minutes. Deglaze with the remaining white wine and bring back to a brief boil. Meanwhile, stir the feta cheese cubes into the vegetable pan, then arrange the sea bream on a plate and garnish each with a lemon wedge. Mix the fish stock into the vegetables and then arrange next to the sea bream and serve. *Almost any green garden herbs can be used. For example: sage, chives, lovage, basil, thyme, lemon balm, oregano, rosemary, savory, parsley, chives, tarragon, etc.