Roasted sea bream with spring vegetables

Roasted sea bream with spring vegetables

Total: 50 Min. | Active: 50 Min.
Nutritional value / portion: 453 kcal
, Fat: 29 g
, Carbohydrate: 11 g
, Protein: 34 g


4 portions


The original recipe with guaranteed success is for 4 portions. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


4 gilthead seabream (organic) ( approx. 350 g each), ready to cook
1tsp salt
½tsp lemon pepper
4sprigs thyme
2tbsp olive oil


50g macadamia nuts
½tbsp liquid honey
2pinches chilli powder
2pinches sea salt
1tbsp olive oil
1 garlic clove, finely chopped
3 spring onions incl. green parts, onions halved lengthways and then cut into pieces; greens cut into rings and then set aside
150g spring carrots, sliced
250g cherry tomatoes, halved
½tsp salt
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How it's done


Rinse the fish (inside and out) in cold water, pat dry. Make diamond-shaped incisions in the fish on both sides, approx. 5mm deep, without damaging the bones. Season the fish inside and out, stuff with the thyme and transfer to an oven tray lined with baking paper.


Toast the nuts in a frying pan without any oil. Add the honey, season, place on a sheet of baking paper, leave to cool.

Heat the oil in the same pan. Stir-fry the spring onions for approx. 2 mins., add the carrots and continue to stir-fry for approx. 2 mins. Reduce the heat, simmer the tomatoes and salt for approx. 5 mins. Serve the vegetables with the fish with the nuts scattered over.

Roast the sea bream

for approx. 10 mins. in the centre of an oven preheated to 200°C. Reduce the heat to 160°C and cook for about another 15 mins.


Roasting nuts

Roasting nuts

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