Stuffed sea bream on a bed of potatoes

Ingredients for 1 servings:

• 1 sea bream(s), fresh
• 1 jar pesto (grilled vegetables)
• 3 potatoes
• 1 lemon(s)
• 2 spring onions
• 1 tbsp olive oil
• 1 tsp salt
• some pepper
• some thyme
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the combi microwave, simply

Scale the sea bream, wash it, and pat it dry inside and out. Make two diagonal cuts in the skin on each side for the lemon slice. Brush the outside with olive oil. Then season with salt and pepper inside and out. Fill the sea bream with the pesto. Peel the lemon, cut off three slices, and halve these slices. Push half a slice into the skin and place two slices into the belly filling. Wash and brush the potatoes, and cut into eighths. Finely slice the onion. Peel and chop the garlic clove. Mix the potatoes with the leek, garlic, olive oil, salt, pepper, and 1 tablespoon of water and place in a microwave-safe, ovenproof casserole dish. Place the sea bream on top and sprinkle with some thyme. Set the microwave to the top grill at 30% microwave or use a 170°C fan/400W microwave and cook the fish for 15-18 minutes. A fresh green salad goes well with it.