Stuffed sea bream

Ingredients for 4 servings:

• 4 sea bream(s), ready to cook
• 125 g dried tomatoes
• 1 bunch of thyme
• 1 handful of basil, approx.
• 10 cloves garlic
• 1 organic lemon(s), peel and juice
• 500 g tomatoes
• 1 bunch of spring onions
• 300 g zucchini
• 100 g olives, black
• 200 ml white wine
• 3 tbsp olive oil
• salt and pepper

Instructions

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

Preheat oven to 220°C (gas mark 4 or 5). Wash the sea bream and pat dry. Finely dice the sun-dried tomatoes and set aside three teaspoons. Wash the thyme and basil and pat dry. Pluck half of the thyme from the stems. Pluck the basil from the stems and finely chop. Peel the garlic. Finely dice four garlic cloves and set aside the remaining garlic. Wash the lemon, pat dry, grate the zest, and squeeze out the juice. Mix the sun-dried tomatoes, thyme, basil, lemon (juice and zest), and diced garlic. Wash the tomatoes, spring onions, and zucchini. Cut out the stem ends of the tomatoes and quarter the tomatoes. Chop the spring onions and zucchini. Place the fresh vegetables and olives on a deep baking tray (drip tray). Sprinkle the sea bream with salt and pepper, fill with the tomato and herb mixture, and then place it on top of the vegetables. Sprinkle with the remaining garlic, remaining thyme, and the reserved sun-dried tomatoes. Pour over the white wine and drizzle with olive oil. Place the tray in the hot oven and bake for approximately 25 to 30 minutes. Serve with crusty ciabatta bread.