At a glance
This stunning sea bream dish comes together in about an hour with minimal fuss—just chop up whatever Mediterranean veggies you have on hand, roast everything together with the fish, and finish with a quick blast under the grill to crisp the skin. The optional wild garlic pesto takes it from simple to spectacular, though salt, pepper, and olive oil work beautifully on their own.
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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 zucchini. I'd happily add aubergine too, but I didn't have any on hand.
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Season and transfer to a roasting dish
Tip the vegetables into a roasting dish. Drizzle with olive oil, season with salt and pepper, and mix well.
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Roast
Rinse and pat dry the fish, then brush with pesto, or simply season with salt and pepper. Lay it on top of the vegetables and place in the oven. I baked mine in an Electrolux steam oven, using the steam-baking setting at 90°C for about 45 minutes.
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