Baked Sea Bream with Vegetables

Ingredients

• 2 whole sea bream (whole, cleaned)
• 2 medium zucchini
• 1 cup cherry tomatoes
• 1 large bell pepper
• 1 bunch asparagus
• 1 large lemon
• ¼ cup fresh herbs (e.g., parsley, thyme)
• 3 tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F (200°C). Slice 1 zucchini and 1 bell pepper into 1/2-inch pieces; halve 1 cup cherry tomatoes; trim 1 bunch asparagus. Toss all with 2 tbsp olive oil, salt, and pepper in a large baking dish.

2. 2

   Roast the vegetables for 10 minutes until they start to soften and release juices.

3. 3

   Meanwhile, pat the 2 sea bream dry. Score each fish 3 times on both sides. Stuff the cavities with half the lemon slices and a few herb sprigs.

4. 4

   Remove the dish from the oven. Place the fish on top of the vegetables. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper, and lay the remaining lemon slices over the fish.

5. 5

   Return to the oven and bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork, and the vegetables are tender and lightly charred at the edges.

6. 6

   Scatter the remaining fresh herbs over the fish and vegetables. Serve hot, with lemon wedges from the remaining lemon half.

Tools you’ll need

• Large baking dish
• Chef's knife
• Cutting board
• Measuring spoons
• Mixing bowl

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