Stuffed Bream with Tomatoes and White Bread
Ingredients
- Ingredients
- 2 Sea bream (about 700 grams, ready to cook)
- 100 grams white bread (without crust)
- 1 yellow onion
- 2 garlic cloves
- 50 grams sun dried Tomatoes (in oil)
- salt
- freshly ground peppers
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 Tbsp lemon juice
- 200 grams Cherry tomatoes
- 1 fresh lemon
- 1 sprig rosemary
- 4 Sage
- 2 Tbsps olive oil
Preparation steps
Rinse sea bream, pat dry, cut off heads and tails.
Cut white bread into small cubes. Peel onion and garlic and chop finely. Cut sun-dried tomatoes into small cubes.
Heat a little oil from tomatoes in a pan, saute onion and garlic for 1-2 minutes until translucent. Add tomatoes and bread cubes and saute for another 3 minutes. Season with salt, pepper, chopped herbs and lemon juice, remove from heat.
Rinse cherry tomatoes. Rinse lemon in hot water, cut in half and slice. Stuff fish with bread mixture, top with lemon slices, rosemary and sage and tie with kitchen string.
Arrange fish and cherry tomatoes on a lined with parchment paper baking sheet, drizzle with olive oil and bake in preheated oven at 200°C (approximately 400°F) for 25-30 minutes. Remove from oven and place on a serving plate. Serve.
