Sea bream with spicy tomatoes

Sea bream with spicy tomatoes

Total: 45 Min. | Active: 20 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 215 kcal
, Fat: 10 g
, Carbohydrate: 4 g
, Protein: 26 g


4 people


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:

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2 gilthead seabream ready to cook (each approx. 350 g)
¼ tsp salt
a little pepper
1 bunch flat-leaf parsley, half roughly chopped
2 garlic cloves, sliced
1 tbsp olive oil

Spicy tomatoes

350 g yellow and red cherry tomatoes, quartered
1 red chilli pepper, deseeded, finely chopped
½ dl white wine
½ dl water
½ tsp sea salt
a little pepper

To bake

1 tbsp olive oil
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One wide roasting tin

How it's done

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Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and stuff with several sprigs of parsley. Score the surface of the fish on both sides and place the slices of garlic in the incisions. Brush the fish with oil, place in the roasting tin.

Spicy tomatoes

Surround the fish with the tomatoes, chilli pepper and remaining parsley. Add the wine and water, season.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Drizzle the fish with oil.

Good to know
Serve with: Spaghettini – tastes fantastic mixed with the cooking juices from the roasted cherry tomatoes.

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