Einfach Kochen
Kochen, wie es zuhause schmeckt
Tuscan-Style Sea Bream
Succulent sea bream baked to perfection on a bed of fragrant Mediterranean vegetables, infused with herbs and white wine – a timeless Tuscan classic, beautifully finished with fresh basil and crusty baguette.
📖 What is it
Succulent sea bream baked to perfection on a bed of fragrant Mediterranean vegetables, infused with herbs and white wine – a timeless Tuscan classic, beautifully finished with fresh basil and crusty baguette.
🛒 Ingredients
- ✓ 2 fresh sea bream (about 300g each), gutted and scaled
- ✓ Juice of 1 lemon
- ✓ 1 large onion
- ✓ 2 garlic cloves
- ✓ 2 tbsp olive oil
- ✓ 1 red pepper
- ✓ 1 small courgette
- ✓ 3 ripe tomatoes
- ✓ 100ml dry white wine
- ✓ 50g pitted black olives
- ✓ Salt and pepper
- ✓ Fresh basil, to garnish
📊 Nutritional Information
Sea bream is a wonderfully delicate fish with a mild flavour, making it ideal for Mediterranean dishes. In this recipe, it’s nestled on a vibrant bed of peppers, courgettes and tomatoes, gently cooked with white wine and herbs. The result is a fuss-free dish bursting with fresh flavours and tender, juicy fish that’s sure to delight.
👨🍳 Preparation
- 1
Rinse the sea bream under cold water and pat dry with kitchen paper. Make diagonal slashes about 0.5cm deep and 1cm apart on both sides of the fish.
- 2
Drizzle the fish with freshly squeezed lemon juice and leave covered to marinate for around 15 minutes.
- 3
Peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a pan and gently sweat the onion and garlic until translucent.
- 4
Wash the pepper and courgette. Slice the pepper into thin strips and the courgette into thin rounds. Add both to the pan and cook briefly with the onion.
- 5
Pour boiling water over the tomatoes to loosen their skins, then peel, deseed and roughly chop the flesh. Stir the tomatoes into the vegetables and cook for another 2 minutes.
- 6
Season the vegetables with salt, pepper and, if you like, a pinch of dried oregano or thyme. Pour in the white wine and bring to a gentle simmer.
- 7
Spread the vegetable mixture evenly in a baking dish. Lay the sea bream on top and drizzle with the remaining olive oil.
- 8
Preheat the oven to 200°C (fan 180°C, gas mark 6). Bake the fish on the middle shelf for 40 minutes, carefully turning halfway through.
- 9
Add the olives about 5 minutes before the end of cooking to warm through without drying out.
- 10
Remove from the oven, scatter with freshly torn basil leaves and serve with crusty baguette.
💡 Tips and Variations
- •
For a richer flavour, swap regular olive oil for a high-quality, cold-pressed Tuscan variety and add a little pancetta to the vegetables.
- •
To ensure even cooking, tie the sea bream loosely with kitchen string before baking to help it keep its shape.
- •
The fresh herbs and white wine really lift the delicate fish flavour.
- •
For a vegetarian twist, replace the sea bream with grilled aubergine slices and increase the quantities of pepper and courgette.
- •
You can also use cod fillets as a substitute; they’re similarly tender and mild.
- •
A little lemon zest stirred into the vegetables adds a lovely fresh brightness and enhances the flavours.
- •
For a quick vegan option, omit the fish and add chickpeas to the vegetable mix for a protein boost.
- •
The secret to this dish lies in the combination of fresh ingredients and gentle oven cooking, which keeps the fish tender and the vegetables full of flavour.
📦 Storage
Leftovers can be stored covered in the fridge for up to 2 days. Reheat the fish gently in the oven at a low temperature to prevent it drying out.
🍷 Pairing
This Mediterranean fish dish pairs beautifully with a crisp, dry white wine that has fresh acidity and delicate fruit notes. A German Riesling Kabinett from the Mosel or Rheingau offers a perfect balance of freshness and minerality. Alternatively, an Italian Vermentino from Tuscany or a French Sauvignon Blanc from the Loire Valley complements the herbs and vegetables wonderfully.
With its straightforward preparation and vibrant flavours, this Tuscan-style sea bream brings a touch of Mediterranean sunshine straight to your plate. Using fresh, seasonal ingredients and gentle cooking, it’s an ideal dish for relaxed summer evenings. I do hope you’ll give it a go and enjoy sharing it with your loved ones – it’s the kind of meal that brings people together around the table.
Rate this recipe
Click or tap the stars to rate