Sea bream with tomato vegetables

Ingredients for 2 servings:

• 2 fish(s), gutted and washed sea bream
• 3 slice(s) lemon(s), untreated, 2 of them for decoration
• 2 stalks of parsley
• 2 sprigs of rosemary
• 2 stalks of thyme
• sage
• 4 garlic cloves
• salt and pepper
• 1 chili pepper(s)
• Olive oil, to taste
• Clarified butter, to taste
• 4 tomatoes
• Sage, some leaves
• some sprigs of parsley, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

Wash the sea bream inside and out, season with pepper and salt. Fill each with half or a whole lemon slice, a peeled garlic clove (I sometimes use more), a sprig each of rosemary, thyme, parsley, and a chili piece. The lids do not need to be sealed. Heat a mixture of olive oil and clarified butter in a pan and fry the sea bream over medium heat for about 6-8 minutes on each side. These are only approximate times. It depends a bit on the size of the sea bream. We also like to grill them on a flat-top grill. In that case, I still drizzle a little oil over the fish. Dice the tomatoes. Meanwhile, heat some olive oil in a new pan, fry sage strips or whole sage leaves, add 2 chopped garlic cloves, diced tomatoes, and chili rings, if desired, season with pepper and salt. Arrange the sea bream on an oval plate, arrange the diced tomatoes on the fish, and sprinkle with chopped parsley. Served with rosemary potatoes from the oven.