Sea Bream with Mediterranean Vegetables
·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.
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.
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.
Crisp up the skin and serve
Towards the end of cooking, switch on the grill for a moment and let the skin crisp up nicely. Serve immediately. New potatoes or a simple piece of bread make a great side.
