Sea Bream with Young Vegetables
- 4 whole gutted sea breams
- 2 carrots
- 2 zucchini
- 3 tomatoes
- 4 shallots
- 15 cl (5 oz) white wine
- Salt and pepper
- Olive oil
- Mediterranean seasoning
Peel the zucchini, tomatoes and carrots and cut into thin slices. Mince the shallots.
Place the zucchini slices at the bottom of a baking dish. Then place tomatoes, shallots and carrot rounds on top. Season with salt and pepper; sprinkle with the Mediterranean seasoning.
Place the sea bream on top of the vegetables and pour the white wine and a drizzle of olive oil over the fish.
Cook in the oven at 195°C (380°F) for 45 to 50 minutes.