Chef's fish: Baked sea bream with roasted vegetables

Fancy a gourmet meal with minimal effort? Here's a quick recipe for oven-baked fish with onion, eggplant, tomato and zucchini

Victor Gloger|
  • 4 Sea bream fish
  • 3 Onions
  • 1 Small eggplant (aubergine)
  • 2 Small zucchinis or courgettes
  • 3 Small tomatoes
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  • 1 cup dry white wine
  • A handful of coarsely chopped fresh thyme and rosemary
  • A little olive oil
  • A handful of fresh basil leaves
  • Lemon zest
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מתכוני דגים ממסעדת הולה
מתכוני דגים ממסעדת הולה
(Photo: Yaron Brener)
  1. Slice the onions thinly. In a small pan, heat some olive oil and sauté the onions until they become translucent.
  2. Using a sharp knife, make three cuts widthwise on each fish down to the bone. Season with salt and pepper.
  3. Slice the vegetables thinly and insert them into the fish's cuts in the following order: eggplant, tomato, zucchini. Season again with salt and pepper and lightly zest with lemon.
  4. In a baking dish, lay out the sautéed onions. Place the sea bream on top. Pour over a cup of white wine, sprinkle with thyme and rosemary, and generously drizzle with olive oil.
  5. Bake at 220°C (preferably on turbo setting) for 15 to 20 minutes.
  6. To serve, moisten the fish with the remaining cooking juices and garnish with fresh and beautiful basil leaves.
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