Bream with vegetables
Description
The dish is prepared without unnecessary complications. You can cook it using either river or sea bream—I've tried both ways, and both times it turned out quite good. The only nuance is that river bream with vegetables should be baked about 5 minutes longer than sea bream. Otherwise, they're prepared the same way. I hope you'll like my recipe. If you have any questions—I'll be happy to answer :) Good luck! The dish is ready to be served.
Instructions
- 1
Step 1
These are our ingredients – let's double-check, didn't forget anything? :)
- 2
Step 2
Rinse the fillet, place it in a deep container, squeeze the juice of one lemon over it, and let it marinate for about 20 minutes.
- 3
Step 3
Wash the cherry tomatoes and carefully cut them in half.
- 4
Step 4
Remove the pits from the olives.
- 5
Step 5
In a deep skillet, heat the olive oil, then add the minced garlic and anchovies.
- 6
Step 6
Simmer over medium heat for about 5-7 minutes.
- 7
Step 7
Add 100 ml of dry wine to the pan, evaporate.
- 8
Step 8
When the wine has almost completely evaporated, add the tomatoes to the pan.
- 9
Step 9
Simmer for 5-7 minutes, lightly pressing the tomatoes with a spatula.
- 10
Step 10
Now add the olives and simmer for another 10 minutes.
- 11
Step 11
Take a baking dish, place the fish in it. Sprinkle with parsley on top, pour in the remaining wine, and spoon the vegetable sauce over.
- 12
Step 12
Salt, pepper, and bake for 15-20 minutes at 200 degrees until done.