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Cooking
Roasted Sea Bream with Mediterranean Vegetables
· 4 servings
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.
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.
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.
Crisp up the skin and serve
Towards the end of cooking, switch on the grill for a moment to crisp the skin until golden. Serve immediately. Boiled new potatoes or a piece of bread make a great accompaniment.