Roasted Bream with Vegetables

O Meu Tempero
Roasted Bream with Vegetables


This appetizing recipe includes a smart technique for infusing fish with more flavor: Use a sharp knife to make slits at regular intervals all along the top, then season with salt and pepper and tuck sausage pieces into each slit. The fish is also cooked on top a layer of sliced onions, tomatoes, and crushed whole garlic cloves (left unpeeled, so you can pop out the soft cloves for spreading on bread). Basting the fish with white wine halfway through will also help.


2 gilt-head bream (ready to cook)
8 small potatoes
1 tomatoes
1 onions
3 garlic cloves
1 carrots
white wine
olive oil


1With a sharp knife, make several shallow cuts in the top of the gilt-head bream.
2Season fish with salt and pepper. Insert slices of sausage in the shallow cuts.
3In a baking dish, arrange sliced onions, tomatoes and unpeeled, crushed garlic cloves.
4Place the bream and cilantro in the middle.
5Drizzle with olive oil. Bake in a preheated oven at 200°C (approximately 400°F).
6Halfway through cooking, baste fish with a little white wine.
7When fish is done, remove from baking dish and cook potatoes and carrots for a few additional minutes, until knife tender.
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