Bream Baked in Clay Pot
- 1 Sea bream (ready to cook, 1 kg, or another fish such as trout)
- 4 tomatoes
- 1 bunch scallions
- 1 bunch mixed Fresh herbs (Rosemary, thyme, marjoram)
- 1 Tbsp parsley (chopped)
- 1 garlic clove
- 2 Tbsps lemon juice
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps breadcrumbs
- 200 milliliters dry white wine
Water clay pot.
Rinse tomatoes and halve crosswise. Dice one tomato half. Rinse and dry scallions, chop coarsely. Rinse and shake dry herbs.
Rinse and pat dry fish, sprinkle with lemon juice and season inside and out with salt and pepper. Stuff fish with herbs, setting some leaves aside for garnishing.
Pour olive oil into wet clay pot and spread scallions on the bottom. Top with fish and arrange tomato halves around. Garnish fish with diced tomatoes and herb leaves.
Peel garlic and squeeze through a garlic press. Combine with parsley and breadcrumbs and sprinkle tomato halves with the mixutre, season with salt and pepper. Pour wine into the gaps.
Cover pot and place into a cold oven. Turn oven temperature to 220°C (approximately 425°F) and cook fish for about 1 hour. Remove from the oven and serve.