Sea bream on tomatoes and red peppers

Name: Sea bream on tomatoes and red peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Sea bream (Dorade Royal; approx. 500 g each); 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 3 red peppers; 3 Meat tomatoes (approx. 100 g each); 3 red onions; 100 g Peppers and cherry-pepperoni (from the glass); 1 chili pepper; 1 TEASPOON pink berries; 7-10 Tbsp Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Sea bream (Dorade Royal; approx. 500 g each)
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
3 red peppers
3 Meat tomatoes (approx. 100 g each)
3 red onions
100 g Peppers and cherry-pepperoni (from the glass)
1 chili pepper
1 TEASPOON pink berries
7-10 Tbsp Oil

Directions

1
Wash the fish and dab dry. Cut the upper sides of the fish slightly. Sprinkle the bream inside and out with lemon juice and season with salt. Put them on a baking tray coated with oil and let them stand for a while.
2
Clean, wash and cut the peppers into large pieces. Wash, clean and cut the tomatoes into thick slices. Peel onions and cut into slices. Prepared vegetables with chilli peppers and cherry-pepperoni mixed with on the tray.
3
Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into fine rings. Mix with pink berries and spread on fish and vegetables. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 to 40 minutes and serve.