Clean the sea bream from scales and entrails. Lightly cut the fish in the letter X in the middle on both sides. Quickly sear the fish on both sides until it turns gold and put it aside.
You can use fresh or dried herbs in the recipe. Pay special attention to the strength of the seasoning so it doesn’t overwhelm the taste of the vegetables and fish. You can add potatoes, but in that case, you have to cook the potatoes until they’re almost done. You can serve dry red wine low in tannins with the meal.
20 minutes: preparation time
30 minutes: cooking time
Roast the vegetables cut into cubes 1cm thick in the pan until they wilt a little. Season the vegetables with Provençal herbs, salt and pepper and add the white wine. Cook shortly and add butter.
Put the prepared vegetables and the sea bream on a baking tray or a ceramic dish, drizzle with oil and bake in a preheated oven for 30 minutes at 200°C. Baking time depends on the size of the fish. For a more rustic feel, serve the fish in a dish it was baked in.