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

Ingredients

4 portions

Hint:

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.

Fish

4 gilthead seabream (organic) ( approx. 350 g each), ready to cook

1tsp salt

½tsp lemon pepper

4sprigs thyme

2tbsp olive oil

Accompaniment

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

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recipe

Fish

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.

Accompaniment

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.

How-tos

Roasting nuts

Roasted sea bream with spring vegetables

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