At a glance
You're roasting a beautiful Mediterranean sea bream on a bed of fresh chopped vegetables with minimal fuss—just olive oil, salt, and pepper do the trick (though a bit of garlic pesto adds extra magic). The whole dish takes about an hour, with most of that time being hands-off cooking, and you'll finish by crisping the fish skin under the grill for a golden touch.
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Chop the vegetables
For the fish, we simply chopped up all the vegetables we had in the fridge - tomatoes, peppers, one chilli pepper, and a zucchini. I'd happily have added eggplant too, but didn't have any on hand.
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Season and transfer to the roasting dish
Tip the vegetables into a roasting dish. Drizzle with olive oil, season with salt and pepper, and toss together.
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Roast
Rinse and pat the fish dry, then brush with pesto, or simply season with salt and pepper. Lay it on top of the vegetables and place in the oven. I used my Electrolux steam oven on the steam-baking setting, roasting at 90°C for about 45 minutes.
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How it went
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