Baked Sea Bream with Rosemary and Tuscan Salad
A light Italian-style supper from one tray: whole sea bream baked with rosemary and lemon, served with a fresh Tuscan salad of cherry tomatoes, celery, olives and homemade croutons. It is ready in half an hour and works just as well as a starter, following Marcel Ihnačák's recipe.
Prep: 30 min
Servings: 1
Energy: 612 kcal per serving
Method
01.
Stuff the rinsed sea bream with fresh rosemary and ¼ lemon, transfer it to a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper, turn it over and repeat the process. Place in an oven preheated to 220 °C and bake for about 15 minutes.
02.
Cut the crust off the ciabatta, cut the crumb into small cubes, put them in a frying pan, drizzle with olive oil and toast.
03.
Put the diced cucumbers, cherry tomatoes cut into quarters, finely chopped onion, celery, capers and torn olives into a bowl, pour in the olive oil and wine vinegar, season with salt and pepper and stir. Add the finished croutons to the salad and mix.
04.
Drizzle the sea bream with lemon juice, garnish the salad with flat-leaf parsley and serve.
