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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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


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

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

To roast in the oven:

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 a further 15 mins.


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

Heat the oil in the same pan. Stir fry the garlic and 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 fish with the vegetables, sprinkle the nuts and greens previously set aside on top.


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