Seabream on a bed of cherry tomatoes

Seabream on a bed of cherry tomatoes

Total: 40 min. | Active: 15 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 257 kcal
, Fat: 11 g
, Carbohydrate: 6 g
, Protein: 32 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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500 g cherry tomatoes, cut in half
200 g celery, cut into strips approx. 1.5 cm wide
2 garlic cloves, quartered
2 sprigs rosemary
½ tsp coarse salt
2 red chilli peppers, halved lengthwise, deseeded, cut into fine strips
2 tsp olive oil
2 baking paper


2 gilthead seabream (organic) (approx. 450 g each)
1 tsp aniseed
1 tsp coarse salt
a little pepper
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How it's done

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Mix the cherry tomatoes with all the other ingredients up to and including the oil. Place half of the vegetables in the centre of each sheet of baking paper.


Rinse the seabream (inside and out) in cold water, pat dry. Mix the aniseed, salt and pepper and use to season the fish inside and out. Place the sea bream on top of the vegetables. Draw the front and back edges of each sheet together over the fish and fold over. Tie the right and left ends of the paper with cooking string.


Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Good to know
Serve with: Baguette or rice.
Tip: Replace the celery with fennel (cut into strips).

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